Breasts of Chicken Bonne Maman

By Pierre Franey

Updated February 17, 2021

Total Time
30 minutes
Rating
4(48)
Comments
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When I create a dish, I am apt to give it a name — at the very least as a point of reference. When I made a dish with chicken breasts and small white onions, mushrooms and a little dry white wine, it reminded me so much of a meal served in my childhood home that I dubbed it “bonne maman,” which means grandmother or granny. It is an excellent home-style dish that can be made in minutes. Simply cook the breast pieces in a skillet and add the onions. Ten minutes later add the mushrooms and wine. The total cooking time is less than 20 minutes.

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Ingredients

Yield:4 servings

  • 4 whole skinless, boneless chicken breast halves, about 1 ½ pounds

  • Salt to taste if desired

  • Freshly ground pepper to taste

  • 26 small white onions, about ½ pound

  • 3 tablespoons olive oil

  • ½ pound mushrooms, left whole if small, otherwise sliced or quartered

  • 8 fresh basil leaves

  • ⅓ cup dry white wine

  • 1 tablespoon butter

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

8 grams carbs; 132 milligrams cholesterol; 373 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 18 grams fat; 2 grams fiber; 741 milligrams sodium; 41 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut each piece of breast in half crosswise down the center. Cut off and discard any bone lines or membranes.

  2. Step 2

    Sprinkle the breast with salt and pepper.

  3. Step 3

    Peel the onions and put them in a saucepan. Add cold water to cover and salt to taste. Bring to a boil and cook about 2 minutes. Drain.

  4. Step 4

    Heat the oil in a large, heavy skillet and add the breast pieces.

  5. Step 5

    Cook about 30 seconds and add the onions.

  6. Step 6

    Cook 10 minutes and turn the breast pieces. Scatter the mushrooms over all and cook about 3 minutes.

  7. Step 7

    Add the basil leaves, wine and butter. Cover and cook about 3 minutes. Remove the basil leaves and garnish each piece of breast with one of the leaves. Serve with the onions and mushrooms in sauce spooned over.

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Ratings

4 out of 5
48 user ratings
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Comments

Cathy Gendron

Good. Could use more liquid in the sauce.

Ofelia G-E

I found this recipe in our local newspaper about 30 yrs ago and EVERYTHING is exactly the same (ingredients and steps). I cut back on the amount of pearl onions and add another tablespoon of butter. My son remembered this dish from when he was small and recently requested the recipe.

Cathy Gendron

Good. Could use more liquid in the sauce.

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