{"title":"Best Chicken Breasts for Pan Searing - Premium French Poultry","description":"\u003cp class=\"collection-intro\"\u003eElevate your pan-searing game with our curated collection of premium Bresse chicken breasts, the gold standard of French poultry revered by chefs worldwide. Pan searing chicken breast to perfection requires more than just technique—it starts with exceptional quality poultry that can withstand high heat while maintaining moisture and developing a beautifully caramelized crust. Our heritage Bresse chicken, raised according to strict AOC (Appellation d'Origine Contrôlée) standards in France, offers the ideal protein structure, natural marbling, and fine-grained texture that professional chefs demand for pan-searing excellence. Unlike conventional chicken that often dries out or cooks unevenly, Bresse chicken's superior muscle development and traditional raising methods create breasts that sear to a gorgeous golden-brown exterior while remaining impossibly juicy inside. Whether you're preparing a simple weeknight dinner or an elegant French classic like Chicken with Morels and Cream, starting with premium chicken breasts makes all the difference. This collection features our finest Bresse chicken products specifically selected for pan-searing applications, along with authentic French recipes that showcase proper technique and the remarkable flavor of this legendary poultry. Discover why discerning home cooks and Michelin-starred chefs alike choose Bresse chicken when pan-searing perfection is the only acceptable outcome.\u003c\/p\u003e\n\u003cdiv class=\"key-takeaways\"\u003e\n\u003ch2\u003eKey Takeaways\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBresse chicken breasts offer superior moisture retention and tenderness, making them ideal for achieving a perfect golden crust without drying out\u003c\/li\u003e\n\u003cli\u003ePremium heritage poultry develops better browning and caramelization due to optimal protein structure and natural marbling\u003c\/li\u003e\n\u003cli\u003eFrench Bresse chicken's dense, fine-grained texture creates an even sear while maintaining juicy interiors\u003c\/li\u003e\n\u003cli\u003eQuality chicken breasts with proper thickness (6-8 oz) ensure consistent cooking and professional pan-searing results\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"question-section\"\u003e\n\u003ch3\u003eWhat should you look for in chicken breasts for pan searing?\u003c\/h3\u003e\n\u003cp\u003eThe best chicken breasts for pan searing should have uniform thickness to ensure even cooking, ideally between 6-8 ounces per breast. Look for poultry with a firm, dense texture and slight natural marbling, which indicates quality muscle development and superior moisture content. Premium heritage breeds like Bresse chicken are particularly well-suited for pan searing because their fine-grained muscle structure allows for excellent heat distribution and caramelization. The chicken should have a fresh, slightly sweet aroma and a pale pink to ivory color. Avoid breasts that appear overly pale or have excess liquid in the packaging, as this often indicates water-enhanced products that won't achieve a proper sear. The surface should be relatively dry to the touch, as moisture is the enemy of a good crust. French Bresse chicken, raised with traditional methods and natural diet, develops the ideal protein structure that creates a beautiful golden-brown crust while maintaining a juicy, tender interior.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"question-section\"\u003e\n\u003ch3\u003eHow do you choose the right chicken breast for perfect pan-searing results?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSelect heritage breed chicken like Bresse for superior flavor, texture, and natural moisture retention that prevents drying during high-heat cooking\u003c\/li\u003e\n\u003cli\u003eChoose breasts with uniform thickness (or plan to pound them to even thickness) to ensure the entire surface sears simultaneously without overcooking thin areas\u003c\/li\u003e\n\u003cli\u003eLook for air-chilled rather than water-chilled chicken, as air-chilling preserves the natural proteins and prevents excess moisture that inhibits proper browning\u003c\/li\u003e\n\u003cli\u003eOpt for chicken with visible fine marbling and firm texture, indicating well-developed muscle structure that holds up beautifully to pan searing\u003c\/li\u003e\n\u003cli\u003eConsider bone-in, skin-on breasts if you want maximum flavor and protection against drying, though boneless works excellently with proper technique\u003c\/li\u003e\n\u003cli\u003eVerify the chicken comes from farms with ethical raising practices and natural diets, as this directly impacts the meat's flavor complexity and cooking performance\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faqs\"\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003cdetails class=\"faq-dropdown\"\u003e\n    \u003csummary class=\"faq-question\"\u003eHow to get a good pan sear on chicken?\u003c\/summary\u003e\n    \u003cdiv class=\"faq-answer\"\u003eAchieving a perfect pan sear on chicken starts with proper preparation: pat the chicken breasts completely dry with paper towels, as surface moisture prevents browning. Season generously with salt and pepper at least 15 minutes before cooking to allow the seasoning to penetrate. Heat your pan over medium-high heat until it's very hot—a drop of water should sizzle and evaporate immediately. Add oil with a high smoke point (like avocado or grapeseed oil) and wait until it shimmers. Place the chicken presentation-side down and resist the urge to move it for 5-7 minutes; the chicken will release naturally when a proper crust forms. For premium Bresse chicken breasts, the superior protein structure creates an exceptional golden-brown crust. Flip only once, reduce heat to medium, and cook until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing to retain all the juices. The key is patience—don't flip too early or too often, and ensure your pan maintains consistent high heat throughout the process.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"faq-dropdown\"\u003e\n    \u003csummary class=\"faq-question\"\u003eWhat is the best pan for searing chicken breast?\u003c\/summary\u003e\n    \u003cdiv class=\"faq-answer\"\u003eA heavy-bottomed stainless steel or cast iron pan is ideal for searing chicken breasts. Stainless steel pans are preferred by many chefs because they create excellent fond (the flavorful browned bits) and allow you to see the browning process clearly. They also heat evenly and can withstand high temperatures without damage. Cast iron pans are equally excellent, offering superior heat retention that maintains consistent temperature even when cold chicken is added. They develop a natural non-stick surface over time and create outstanding crusts. The pan should be at least 10-12 inches in diameter to accommodate chicken breasts without overcrowding, which causes steaming instead of searing. Avoid non-stick pans for high-heat searing, as they can't achieve the same temperatures and don't develop the same flavorful crust. Carbon steel pans are another excellent option, combining the heat retention of cast iron with the lighter weight of stainless steel. Whatever pan you choose, ensure it's heavy enough to distribute heat evenly—this prevents hot spots that can burn the chicken while leaving other areas undercooked.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"faq-dropdown\"\u003e\n    \u003csummary class=\"faq-question\"\u003eIs it better to sear chicken in oil or butter?\u003c\/summary\u003e\n    \u003cdiv class=\"faq-answer\"\u003eFor the initial sear, oil with a high smoke point is better than butter because it can withstand the high temperatures needed for proper browning without burning. Use oils like avocado oil (smoke point 520°F), grapeseed oil (420°F), or refined coconut oil (450°F). Butter has a lower smoke point (around 350°F) and will burn at the temperatures required for a proper sear, creating bitter flavors and dark specks on your chicken. However, the best technique combines both: start with oil for the high-heat searing phase, then add butter during the final minutes of cooking for flavor enhancement. Once you've achieved a golden crust and reduced the heat to finish cooking, add a tablespoon of butter to the pan along with aromatics like garlic, thyme, or rosemary. As the butter melts and foams, tilt the pan and baste the chicken repeatedly with the butter mixture—this is called arroser in French cooking. This technique adds rich, nutty flavor while keeping the chicken moist. For premium Bresse chicken, this combination allows you to develop the perfect crust while enhancing the naturally complex flavor profile of this heritage breed.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"faq-dropdown\"\u003e\n    \u003csummary class=\"faq-question\"\u003eHow to cook chicken breast in a pan so it's not dry?\u003c\/summary\u003e\n    \u003cdiv class=\"faq-answer\"\u003ePreventing dry chicken breast starts before the pan even heats up. First, choose quality chicken like Bresse, which has superior moisture retention due to its breeding and raising methods. Bring the chicken to room temperature for 20-30 minutes before cooking—cold chicken contracts when it hits the hot pan, squeezing out moisture. Pound breasts to even thickness (about 3\/4 inch) so they cook uniformly. Season with salt 15-30 minutes before cooking; this helps the meat retain moisture through osmosis. Use a meat thermometer and remove the chicken from heat at 160°F—it will reach the safe 165°F during resting due to carryover cooking. Most people overcook chicken, which is the primary cause of dryness. Don't cut into the chicken immediately after cooking; let it rest for 5-10 minutes so the juices redistribute throughout the meat. Consider brining for 30 minutes in a simple saltwater solution (1\/4 cup salt per quart of water) for extra moisture insurance. During cooking, resist the urge to press down on the chicken, which squeezes out precious juices. Finally, baste with butter in the final minutes of cooking to add flavor and create a moisture barrier. Premium Bresse chicken naturally resists drying better than conventional chicken due to its superior muscle structure and natural marbling.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"faq-dropdown\"\u003e\n    \u003csummary class=\"faq-question\"\u003eShould I cover chicken breast when pan searing?\u003c\/summary\u003e\n    \u003cdiv class=\"faq-answer\"\u003eNever cover chicken breast during the initial searing phase, as this traps steam and prevents the Maillard reaction that creates a flavorful, golden-brown crust. The goal of pan searing is to develop caramelization through direct high-heat contact, and covering the pan creates a moist environment that essentially steams the chicken instead. However, after achieving a perfect sear on both sides, you may partially cover the pan (leaving it slightly ajar) or transfer to a preheated oven to finish cooking thicker breasts through to the center. This hybrid method works particularly well for bone-in breasts or thicker cuts. For standard boneless, skinless breasts of 6-8 ounces, covering shouldn't be necessary if you've properly preheated your pan and are using medium to medium-high heat. The exception is if your chicken is browning too quickly before cooking through—in this case, reduce the heat rather than covering. With premium Bresse chicken breasts, the fine-grained texture and optimal thickness typically cook through perfectly with just pan-searing, no covering required. The key is monitoring internal temperature rather than cooking time, removing the chicken at exactly 160°F for juicy, perfectly cooked results every time.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\n\u003cstyle\u003e\n.faq-dropdown {\n    border: 1px solid #e5e5e5;\n    border-radius: 8px;\n    margin-bottom: 12px;\n    overflow: hidden;\n}\n.faq-question {\n    padding: 16px 20px;\n    background: #f9f9f9;\n    cursor: pointer;\n    font-weight: 600;\n    list-style: none;\n    display: flex;\n    justify-content: space-between;\n    align-items: center;\n}\n.faq-question::-webkit-details-marker {\n    display: none;\n}\n.faq-question::after {\n    content: \"+\";\n    font-size: 1.5em;\n    font-weight: 300;\n    transition: transform 0.2s;\n}\ndetails[open] .faq-question::after {\n    content: \"−\";\n}\ndetails[open] .faq-question {\n    background: #f0f0f0;\n}\n.faq-answer {\n    padding: 16px 20px;\n    line-height: 1.7;\n    color: #444;\n}\n\u003c\/style\u003e\n\u003cdiv class=\"sources\"\u003e\n\u003ch3\u003eSources\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBest Pans for Searing Chicken (and How Each One Behaves) — www.justmaikacooking.com\u003c\/li\u003e\n\u003cli\u003eI Asked 5 Chefs the Best Way To Cook Chicken Breasts—They All ... — www.simplyrecipes.com\u003c\/li\u003e\n\u003cli\u003eAccess to this page has been denied. — www.thekitchn.com\u003c\/li\u003e\n\u003cli\u003e — www.reddit.com\u003c\/li\u003e\n\u003cli\u003eEasy Pan-Seared Chicken Breast - — whatsinthepan.com\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","products":[{"product_id":"whole-bresse","title":"Premium Whole Bresse Chicken - French Heritage Poultry","description":"\u003ch2\u003ePremium Whole Bresse Chicken\u003c\/h2\u003e\n\n\u003cp\u003eWhole Bresse chicken represents the pinnacle of French poultry excellence. This premium bird comes from the Bresse region of France, renowned for producing some of the world's finest chickens with distinctive flavor and tender texture.\u003c\/p\u003e\n\n\u003ch3\u003eProduct Features\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAuthentic French Bresse chicken\u003c\/li\u003e\n\u003cli\u003ePremium quality poultry\u003c\/li\u003e\n\u003cli\u003eExceptional flavor profile\u003c\/li\u003e\n\u003cli\u003eTender, succulent meat\u003c\/li\u003e\n\u003cli\u003ePerfect for roasting or special occasions\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eAbout Bresse Chicken\u003c\/h3\u003e\n\u003cp\u003eBresse chickens are protected by French AOC (Appellation d'Origine Contrôlée) designation, ensuring authentic breeding methods and superior quality. These birds are known for their distinctive taste and are considered a delicacy in French cuisine.\u003c\/p\u003e","brand":"American Bresse","offers":[{"title":"Default Title","offer_id":41286345785542,"sku":"","price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/3631\/7638\/products\/placing-kababs-on-the-bbq.jpg?v=1638258873"},{"product_id":"bresse-breasts","title":"Premium Bresse Chicken Breasts - French Poultry","description":"\u003ch2\u003ePremium Bresse Chicken Breasts\u003c\/h2\u003e\n\n\u003cp\u003eBresse chicken breasts represent the pinnacle of French poultry excellence. These premium chicken breasts come from the renowned Bresse region of France, famous for producing some of the world's finest poultry.\u003c\/p\u003e\n\n\u003ch3\u003eProduct Features\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAuthentic French Bresse chicken\u003c\/li\u003e\n\u003cli\u003ePremium quality poultry\u003c\/li\u003e\n\u003cli\u003eTender, flavorful meat\u003c\/li\u003e\n\u003cli\u003ePerfect for gourmet cooking\u003c\/li\u003e\n\u003cli\u003eFresh chicken breasts\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eAbout Bresse Chicken\u003c\/h3\u003e\n\u003cp\u003eBresse chicken is considered the gold standard of poultry, known for its exceptional taste, texture, and quality. These chicken breasts offer superior tenderness and rich flavor that makes them ideal for fine dining and special occasions.\u003c\/p\u003e","brand":"American Bresse","offers":[{"title":"Default Title","offer_id":41286347620550,"sku":"","price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/3631\/7638\/products\/grilled-chicken-kabobs.jpg?v=1638257921"},{"product_id":"bresse-legs-thighs","title":"Premium Bresse Chicken Legs \u0026 Thighs - French Poultry","description":"\u003ch2\u003ePremium Bresse Chicken Legs \u0026amp; Thighs\u003c\/h2\u003e\u003cp\u003eAuthentic Bresse chicken legs and thighs from the renowned French poultry breed, celebrated for their exceptional flavor and tender texture. Bresse chickens are raised in the Bresse region of France under strict AOC (Appellation d'Origine Contrôlée) standards, ensuring superior quality and taste.\u003c\/p\u003e\u003cp\u003eThese premium cuts feature the characteristic marbled flesh that Bresse poultry is famous for, delivering rich flavor and succulent texture when cooked. The legs and thighs are ideal for slow roasting, braising, or traditional French preparations.\u003c\/p\u003e\u003cp\u003eEach package contains fresh Bresse chicken legs and thighs, perfect for creating authentic French cuisine or adding gourmet quality to your favorite chicken recipes.\u003c\/p\u003e","brand":"American Bresse","offers":[{"title":"Default Title","offer_id":41286348210374,"sku":"","price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/3631\/7638\/products\/grilled-chicken-drumsticks.jpg?v=1638257945"},{"product_id":"recipe-1","title":"Bresse Chicken Blanquette Recipe - Traditional French Dish","description":"\u003ch2\u003eTraditional Bresse Chicken Blanquette Recipe\u003c\/h2\u003e\n\n\u003cdiv id=\"wb_element_instance157\" class=\"wb_element wb_text_element\" data-plugin=\"TextArea\" data-mce-fragment=\"1\"\u003e\n\u003cp class=\"wb-stl-custom2\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan class=\"wb_tr_ok\" data-mce-fragment=\"1\"\u003eBresse Chicken Blanquette \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"wb_element_instance158\" class=\"wb_element wb_text_element\" data-plugin=\"TextArea\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFor 8 people:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e2 Bresse chickens\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1 carrot - 1 leek\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1 onion - 2 cloves\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1 bouquet garni\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1 shallot, minced\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ecoarse salt-pepper\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e2 egg yolks\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e35 g butter\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e35 g flour\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e20 cl of liquid cream.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"wb_element_instance159\" class=\"wb_element wb_element_picture\" data-plugin=\"Picture\" title=\"\" data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv id=\"wb_element_instance160\" class=\"wb_element wb_text_element\" data-plugin=\"TextArea\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePREPERATION\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePrepare the Bresse chickens: flambé and empty them, dress them and cut them into eight, then raise the thighs and the egg whites. Cut the thighs in half at the joint and the whites in half. Cut the carrot and leek into mirepoix, then cut the onion in half and prick it with cloves.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn a casserole dish, cover the chicken pieces with cold water, add the mirepoix, onion, bouquet garni, shallot, salt and pepper, then simmer for 1 hour to 1 hour 20. Place the pieces of chicken in a dish and pass the broth to Chinese. Drizzle half of the broth over the chicken to keep it from drying out and set aside the rest.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMake a blond roux and mix it with the broth, then bring to the boil.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn a bowl, whip the egg yolks with the cream, then pour this mixture over the soup. Adjust the seasoning and keep warm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePrepare the vegetables: peel the baby onions, prepare the mushrooms, then glaze them white. Remove the skin from the carrots and baby leeks, then cook them separately and glaze them white. Drain the pieces of poultry and put them back in the blanquette sauce for a few minutes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eArrange the plates: on a plate a piece of thigh and a piece of white, all the small vegetables, then make points of sauce and decorate with chervil leaves.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ehttps:\/\/volaillesfines.com\/Recettes-poulet\/\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"American Bresse","offers":[{"title":"Default Title","offer_id":41286349160646,"sku":"","price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/3631\/7638\/products\/BresseChickenBlanquette.jpg?v=1638258502"},{"product_id":"recipe-2","title":"Bresse Chicken Yellow Wine Morels Recipe - French Classic","description":"\u003ch2\u003eBresse Chicken with Yellow Wine and Morels - Authentic French Recipe\u003c\/h2\u003e\n\n\u003ch3\u003eIngredients Required\u003c\/h3\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e- 1 Bresse chicken weighing 1.5 kg\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e- 25 cl of Yellow Wine\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e- 1\/2 liter of fresh cream\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e- 20 g of butter\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e- fine salt and pepper\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e- 400 g of fresh morels or 200 g of dried morels\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan\u003ePREPARATION\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eChoose a plump Bresse chicken, cut it into quarters. Season these pieces with fine salt and pepper, put them in a sauté pan and brown them in the butter.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eOnce the pieces have colored a little, remove the fat, add the morels, sweat with the chicken, deglaze with the yellow wine. Leave to cook with the lid on for a few minutes, put the crème fraîche on the pieces and cook for 30 to 40 minutes.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAdjust the seasoning, once cooked, remove the pieces and let reduce by the fire. In order to finish cooking do not cover. Serve in a timpani or on a dish. Put a drop of yellow wine on the chicken pieces when ready to serve\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan\u003ehttps:\/\/volaillesfines.com\/Recettes-poulet\/\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"American Bresse","offers":[{"title":"Default Title","offer_id":41286351225030,"sku":"","price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/3631\/7638\/products\/BresseandWine.jpg?v=1638258639"},{"product_id":"recipe-3","title":"Bresse Chicken Cream Morel Recipe - Traditional French Cooking","description":"\u003ch2\u003eBresse Chicken with Cream and Morels - Classic French Recipe\u003c\/h2\u003e\n\n\u003cdiv id=\"wb_element_instance145\" class=\"wb_element wb_text_element\" data-plugin=\"TextArea\" data-mce-fragment=\"1\"\u003e\n\u003cp class=\"wb-stl-custom2\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan class=\"wb_tr_ok\" data-mce-fragment=\"1\"\u003eBresse chicken with cream and morels\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"wb_element_instance146\" class=\"wb_element wb_element_shape\" data-plugin=\"Shape\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"wb_shp\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"wb_element_instance147\" class=\"wb_element wb_text_element\" data-plugin=\"TextArea\" data-mce-fragment=\"1\"\u003e\n\u003cp class=\"wb-stl-custom3\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eDiscover on this page some recipe ideas made from our products and local products.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wb-stl-custom3\" data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"wb_element_instance151\" class=\"wb_element wb_text_element\" data-plugin=\"TextArea\" data-mce-fragment=\"1\"\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1 Bresse chicken of 1.8 kg\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e100 g butter\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1 onion, morels\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e2 cloves of garlic in a shirt\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1 bouquet garni\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e20 cl of dry white wine\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1 liter of cream\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003elemon juice, salt and pepper\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"wb_element_instance152\" class=\"wb_element wb_text_element\" data-plugin=\"TextArea\" data-mce-fragment=\"1\"\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePREPARATION\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCut the chicken into 8 pieces, ie 2 thighs, 2 ribs, 2 fillets and 2 wings. Brown the pieces in butter. Salt and pepper enough. Meanwhile, cut the onion into 4 pieces, the morels and crush the garlic cloves in a shirt. Add it all to the chicken, not omitting the bouquet garni. Add salt and pepper.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMake sure that the pieces are lightly and evenly browned: to do this, allow about 6 minutes for each side. The pan still containing the chicken pieces, degrease the cooking base with the dry white wine. Reduce to low heat then add the cream. Cook for 25 to 30 minutes and remove the pieces. Pass the sauce through a fine Chinese and add a dash of lemon. Check and adjust the seasoning.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn the serving dish, arrange the pieces of chicken topped with the previously prepared sauce. Serve the poultry with a cup of vegetables\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ehttps:\/\/volaillesfines.com\/Recettes-poulet\/\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"American Bresse","offers":[{"title":"Default Title","offer_id":41286351585478,"sku":"","price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/3631\/7638\/products\/BresseMorilles.jpg?v=1638258820"}],"url":"https:\/\/americanbressechickens.com\/collections\/best-chicken-breasts-for-pan-searing.oembed","provider":"American Bresse","version":"1.0","type":"link"}