Poulet Blanc

Poulet Blanc

Old school grandmother food right here - the very best kind!


• 6 boneless skinless chicken breast halves with skin on
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon thyme
• 1 1/4 teaspoon salt
• 1 stick butter
• 4 green onions, finely chopped
• 5 tablespoons flour
• 3 cups milk
• Black pepper
• 2 dashes Tabasco sauce
• Pinch of ground nutmeg (I did not use)
• Hot cooked noodles or toast for serving


Using a meat tenderizer, pound the chicken breasts until flat and almost doubled in size. Slice into strips.

In a large mixing bowl, combine 3 tablespoons of the olive oil, garlic, lemon juice, thyme, and 1 teaspoon of the salt. Stir a few times. Marinate the chicken in this mixture for at least 1 hour.

After the meat has been marinated, melt the butter in a cast iron skillet. Add the remaining 1 tablespoon of olive oil, and fry the strips of chicken over medium-high heat for 2 minutes on each side. (Do not over cook, as the chicken will become rubbery if cooked too long).

Remove the chicken and add the green onions to the pan. Sauté until tender. Reduce the heat to medium, add the flour, and mix well. Cook for 4 minutes, stirring constantly. Add the milk slowly, stirring all the while and mixing well. Season with the remaining 1/4 teaspoon of salt and pepper to taste. Add Tabasco. When the milk begins to simmer, return the chicken to the pan and simmer slowly for a few minutes, until the sauce is thickened and the chicken is heated through. Add nutmeg if using. Stir. The dish is ready! Serve over noodles or slices of toast.

*Recipe from Cooking Up a Storm cookbook.