Chicken Bog Recipe Paula Deen


Chicken Bog Recipe Paula Deen

Chicken la Madeleine is a classic French dish that is both delicious and easy to make. This recipe combines tender chicken breasts with a creamy mushroom sauce, creating a flavorful and satisfying meal. With a prep time of 15 minutes and a cook time of 25 minutes, you can have this dish on the table in no time.


  • 4 boneless, skinless chicken breasts
  • 1 cup sliced mushrooms
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper to taste


  1. Season the chicken breasts with salt, pepper, and dried thyme.
  2. In a large skillet, heat the olive oil over medium-high heat.
  3. Add the chicken breasts to the skillet and cook for 5-6 minutes per side, or until cooked through. Remove the chicken from the skillet and set aside.
  4. In the same skillet, melt the butter over medium heat.
  5. Add the mushrooms, onions, and garlic to the skillet and cook until the vegetables are tender.
  6. Sprinkle the flour over the vegetables and stir to combine.
  7. Slowly pour in the chicken broth, stirring constantly to prevent lumps.
  8. Bring the mixture to a simmer and cook for 2-3 minutes, or until thickened.
  9. Stir in the heavy cream and season with salt and pepper to taste.
  10. Return the chicken breasts to the skillet and simmer for an additional 2-3 minutes, or until heated through.
  11. Serve the chicken la Madeleine with the creamy mushroom sauce spooned over the top.