Chicken Duxelles

Chicken Duxelles

Duxelles may be more traditional with veal or beef but it works wonderfully well with chicken breasts. I cut the chicken breasts in half for a nicer presentation. 


  • 2 chicken breasts, boneless, skinless
  • 1/4 cup (2oz, 60ml) white wine
  • 1 tbs olive oil 
  • Duxelles Sauce:
  • 2 shallots (2oz, 60gr)
  • 4oz (120gr) mushrooms
  • 1 tbs olive oil
  • 1/2 tsp paprika
  • 1/4 cup (2oz, 60ml) white wine
  • 1/4 cup (2oz, 60ml) chicken stock
  • 1 tbs tomato paste
  • 1 tsp dried parsley
  • 1/2 tsp dried rosemary 


  • Duxelles:
  • Finely chop the shallots and mushrooms. 
  • Heat the butter in a medium nonstick skillet over medium heat until bubbly. 
  • Add the shallots and mushrooms and sauté, until golden brown, 6 – 8 minutes. 
  • Add the white wine and scrape up any brown bits.
  • Cook until wine is almost completely reduced, about 1 tbs left. 
  • Add stock, tomato paste and herbs. 
  • Stir well, simmer until thickened. 
  • Remove from heat and cover to keep warm. 
  • Chicken:
  • Heat olive oil in medium nonstick skillet.
  •  Add chicken breasts and sauté until golden, about 5 minutes per side. 
  • Add white wine. Cover, reduce heat and simmer for 10 minutes. 
  • Arrange on Duxelles and serve.


I used the brown, cremini mushrooms for this but you can use any mix of field and forest mushrooms you like.

Keywords: chicken breasts, mushrooms, duxelles

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