Chicken Coeur d’Alene is a traditional recipe in the alpine region of Idaho. It is a dish made from chicken hearts, liver, and lungs that are stewed in bouillon or stock. This dish is usually served as a main course or side dish.
This chicken Coeur d’Alene recipe is a simple and delicious dish that is perfect for any meal. The dish is made with juicy, skinless chicken breasts that are diced into small pieces.
They are then cooked in a skillet over medium-high heat until the chicken is cooked through and the juices run clear. The dish is then served with a bed of fresh, brown rice and a sprinkle of salt and pepper.
How To Cook Coeur d’Alene Chicken
If you’re looking for a delicious and easy chicken dish to take to a party or family gathering, Coeur d’Alene chicken is the perfect alternative.
ThisCoeur d’Alene Chicken recipe is cooked in a simple and flavorful way with just a few ingredients.
Coeur d’Alene Chicken Ingredients:
- 4 boneless, skinless chicken breasts
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 1/4 cup white wine
- 1/4 cup heavy cream
- 2 tablespoons capers
- 2 tablespoons chopped fresh parsley
Instructions To Make Coeur d’Alene Chicken
Step 1: Prepare the Chicken Breasts
Start by prepping the chicken breasts. You’ll want to pound them to an even thickness, so they cook evenly.
I recommend using a meat mallet or rolling pin for this. Once they’re pounded, season them with salt, pepper, and paprika.
Step 2: Dredge the Chicken in Flour
In a shallow dish, mix together the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, making sure to coat both sides evenly.
Step 3: Cook the Chicken
In a large skillet, heat the butter and olive oil over medium heat. Once the butter is melted and bubbly, add the chicken breasts to the pan.
Cook for about 4-5 minutes on each side, or until they’re golden brown and cooked through.
Step 4: Make the Sauce
Once the chicken is cooked, remove it from the pan and set it aside. In the same skillet, add the chicken broth and white wine.
Bring the mixture to a simmer and scrape up any browned bits from the bottom of the pan. Let the liquid reduce by half, which should take about 5 minutes.
Next, add the heavy cream and capers to the pan. Stir everything together and let the sauce cook for a few more minutes, until it thickens slightly.
Step 5: Plate and Serve
To serve Chicken Coeur d’Alene, place a chicken breast on a plate and spoon some of the sauce over it. Garnish with chopped parsley and serve immediately.
Coeur d’Alene Chicken Recipe
Ingredients
- 4 boneless skinless chicken breasts
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 1/4 cup white wine
- 1/4 cup heavy cream
- 2 tablespoons capers
- 2 tablespoons chopped fresh parsley
Instructions
- Start by prepping the chicken breasts. You’ll want to pound them to an even thickness, so they cook evenly. I recommend using a meat mallet or rolling pin for this. Once they’re pounded, season them with salt, pepper, and paprika.
- In a shallow dish, mix together the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, making sure to coat both sides evenly.
- In a large skillet, heat the butter and olive oil over medium heat. Once the butter is melted and bubbly, add the chicken breasts to the pan. Cook for about 4-5 minutes on each side, or until they’re golden brown and cooked through.
- Once the chicken is cooked, remove it from the pan and set it aside. In the same skillet, add the chicken broth and white wine. Bring the mixture to a simmer and scrape up any browned bits from the bottom of the pan. Let the liquid reduce by half, which should take about 5 minutes.
- Next, add the heavy cream and capers to the pan. Stir everything together and let the sauce cook for a few more minutes, until it thickens slightly.
- To serve Chicken Coeur d’Alene, place a chicken breast on a plate and spoon some of the sauce over it. Garnish with chopped parsley and serve immediately.
