Poulet Blanc (White Chicken)

I prefer dark meat, but the original recipe calls for breast meat. Use what you like.

Original recipe from Leon Soniat.

6 boneless skinned chicken breasts

1/4 cup olive oil

3 garlic toes, minced

2 tablespoons fresh lemon juice

1/2 teaspoon dried thyme leaves

1 1/4 teaspoon salt

1/2 cup butter

4 shallots, finely chopped

5 tablespoons all purpose flour

3 cups whole milk

1 teaspoon black pepper

2 dashes hot sauce , (Tabasco preferred)

Pinch of ground nutmeg

Mashed potatoes, rice, noodles, or toast for serving.

Place each breast in between plastic wrap. Pound thin using a meat pounder, heavy skillet, or hammer. Slice the pounded chicken into strips.

Combine 3 tablespoons of the olive oil, garlic, lemon juice, thyme and 1 teaspoon of salt. Stir quickly and marinate the chicken strips for a minimum of one hour to over night.

Add the remaining tablespoon of olive oil to the butter in a heavy skillet over medium heat. Fry the chicken strips for 2 minutes on each side. Do not over cook.

Remove the chicken, add the shallots and cook for about 4 minutes until soft and translucent. Add the flour and cook for about 4 minutes, stirring constantly.

Add the milk slowly, whisking constantly. Season with the remaining salt and pepper and Tabasco. Once the milk begins to simmer, add the chicken back to the pan. Simmer slowly until the sauce is thickened and the chicken is heated through. Add the nutmeg and stir.

Serve over potatoes, rice, noodles, or toast.

bon appetit