Gigi Paris is the dish I make when I want a Tuesday night to feel like a little bistro table in Paris. It is chicken cutlets seared until golden, then simmered in a creamy white wine and tarragon sauce with mushrooms and shallots. The whole thing comes together in one skillet in about 30 minutes, which is exactly why it is in my weekly rotation.
Advertisements1
I named it after my grandmother Gigi, who cooked with wine and cream long before I understood what a pan sauce was. She never measured anything, but she always said the sauce tells you when it is ready. You will hear it too: it bubbles at the edges and coats the back of a spoon.
If you have ever been nervous about pan sauces, this is the recipe to practice on. Six simple ingredients do most of the work, and the sauce is forgiving. Serve it over egg noodles, mashed potatoes, or crusty bread to soak up every drop. Here's to small steps that add up.
Why You'll Love This Recipe
About the Ingredients
1.5 lb (680g) boneless, skinless chicken breasts, sliced into 4 thin cutlets
Slicing them yourself keeps them juicy and cooks in half the time. If you prefer dark meat, swap in boneless skinless thighs and add 3 minutes to the sear.
1 tsp kosher salt, plus more for the sauce
Kosher salt seasons more evenly than table salt. If using fine table salt, start with 3/4 tsp and taste before adding more.
1/2 tsp freshly ground black pepper
Fresh-cracked pepper is worth it here because it blooms in the butter. Pre-ground works in a pinch but tastes flatter.
3 tbsp unsalted butter, divided
Butter gives the sauce its glossy finish. For a dairy-free version, use 2 tbsp olive oil plus 1 tbsp vegan butter.
8 oz (225g) cremini mushrooms, sliced 1/4-inch thick
Cremini have more flavor than white buttons. If you only find white mushrooms, they work fine, just add an extra pinch of salt.
2 shallots, finely minced (about 1/3 cup)
Shallots are milder than onions and melt into the sauce. Yellow onion works as a substitute; use half of a small one.
1/2 cup (120ml) dry white wine, such as Sauvignon Blanc
Use a wine you would actually drink, since the alcohol cooks down and the flavor concentrates. No wine? Use 1/2 cup chicken broth plus 1 tbsp lemon juice.
1 cup (240ml) heavy cream
Heavy cream gives the silkiest sauce and will not curdle. Half-and-half works but simmer gently and do not boil hard.
2 tsp all-purpose flour
The flour is your insurance policy for a thick sauce. For gluten-free, use 1 tsp cornstarch whisked into the cold cream instead.
1 tbsp fresh tarragon, chopped, plus extra for garnish
Tarragon is the signature flavor here. If you cannot find fresh, use 1 tsp dried tarragon and add it with the wine.
1 tbsp fresh lemon juice
A squeeze at the end brightens the cream. Bottled lemon juice is fine, but fresh tastes noticeably cleaner.
12 oz (340g) egg noodles, cooked, for serving
Egg noodles are classic, but mashed potatoes or rice work too. Cook them while the sauce simmers so everything is hot together.
Tips & Tricks
Dry the Chicken Well
Pat the cutlets completely dry with paper towels before seasoning, or they will steam instead of sear and you will lose the golden crust.
Do Not Crowd the Pan
Sear the chicken in two batches if your skillet is smaller than 12 inches. Overcrowding drops the pan temperature and the cutlets turn gray.
Save the Brown Bits
After searing, pour in the wine while the pan is still hot and scrape the bottom with a wooden spoon. Those browned bits are the flavor backbone of the sauce.
Finish Off the Heat
Whisk in the last tablespoon of cold butter after you turn off the burner. It makes the sauce glossy and stops the cream from breaking.
Pro Tips
Step-by-Step Instructions
1. Prep the Chicken
Pat the cutlets dry, season both sides with the kosher salt and black pepper, and let them sit at room temperature for 10 minutes while you chop the mushrooms and shallots.
2. Sear Until Golden
Melt 2 tbsp butter in a large skillet over medium-high heat (375F/190C). Add the chicken and cook 4 to 5 minutes per side until deeply golden brown and the internal temperature reaches 165F (74C). Transfer to a plate.
3. Sauté the Mushrooms
Add the mushrooms to the same pan and cook 5 to 6 minutes, stirring occasionally, until they release their liquid, the edges brown, and they shrink by about half.
4. Bloom the Shallots
Stir in the shallots and cook 60 to 90 seconds until fragrant and translucent, scraping up any browned bits as they soften.
5. Deglaze with Wine
Pour in the white wine and simmer 2 to 3 minutes, scraping the bottom of the pan, until the liquid reduces by half and no longer smells sharp of alcohol.
6. Build the Cream Sauce
Whisk the flour into the cream in a small bowl, then pour it into the pan. Simmer gently 3 to 4 minutes, stirring, until the sauce thickens enough to coat the back of a spoon and bubbles slowly at the edges.
7. Finish with Tarragon
Turn off the heat, then whisk in the lemon juice, tarragon, and remaining 1 tbsp butter until glossy. Taste and adjust salt.
8. Return and Serve
Nestle the chicken back into the sauce with any collected juices and warm 2 minutes. Spoon over egg noodles and garnish with more tarragon.
Delicious Variations
Mushroom-Free Classic
Skip the mushrooms and add 1 tbsp Dijon mustard with the wine for a sharper, mustard-cream sauce.
Rosé and Tomato
Swap the white wine for dry rosé and stir in 1/2 cup halved cherry tomatoes with the cream for a summer version.
Herb Swap
Replace tarragon with 1 tbsp chopped fresh thyme and 1 tsp chopped rosemary for a deeper, woodsy sauce that pairs well with mashed potatoes.
How to Store Gigi Paris
Refrigerator
Store in an airtight container in the refrigerator for up to 3 days. Keep the chicken in the sauce so it stays moist.
Freezer
Freeze the chicken and sauce together for up to 2 months. Cream sauces can separate slightly, so thaw overnight in the refrigerator and whisk gently while reheating.
Reheating
Reheat in a covered skillet over low heat (250F/120C) for 6 to 8 minutes, adding a splash of broth or cream if the sauce looks thick. Avoid the microwave, which can make the cream grainy.
Frequently Asked Questions
Q: Can I make Gigi Paris without white wine?
Yes, use 1/2 cup chicken broth mixed with 1 tablespoon lemon juice in place of the wine. The sauce will taste slightly less complex, so add an extra pinch of salt and a few more drops of lemon at the end.
Q: What can I use instead of heavy cream?
Half-and-half works as a substitute, but simmer it gently and never let it boil hard or it may curdle. For a dairy-free version, use full-fat coconut milk and reduce the lemon juice to 2 teaspoons.
Q: How do I know when the chicken is cooked through?
The safest test is an instant-read thermometer reading 165F (74C) in the thickest part of the cutlet. If you do not have one, cut into the center and check that the juices run clear with no pink.
Q: Why did my cream sauce curdle?
Cream curdles when it is added to a pan that is too hot or boiled too hard after it goes in. Keep the heat at a gentle simmer and whisk the flour into the cold cream before it ever touches the pan.
Q: Can I make Gigi Paris ahead of time?
Yes, you can sear the chicken and make the sauce up to 2 days ahead, then store them together in the refrigerator. Reheat gently on the stovetop with a splash of broth, since the sauce thickens as it chills.
Give Gigi Paris a try this week and let the smell of tarragon and wine fill your kitchen. If you make it, leave a comment and tell me what you served it over, because I am always looking for new ideas. Here's to small steps that add up.
Gigi Paris
Gigi Paris is a creamy 30-minute French chicken skillet with mushrooms, white wine, and tarragon that turns a weeknight into a bistro dinner.
🧂 Ingredients
- 1.5 lb (680g) boneless, skinless chicken breasts, sliced into 4 thin cutlets
- 1 tsp kosher salt, plus more for the sauce
- 1/2 tsp freshly ground black pepper
- 3 tbsp unsalted butter, divided
- 8 oz (225g) cremini mushrooms, sliced 1/4-inch thick
- 2 shallots, finely minced (about 1/3 cup)
- 1/2 cup (120ml) dry white wine, such as Sauvignon Blanc
- 1 cup (240ml) heavy cream
- 2 tsp all-purpose flour
- 1 tbsp fresh tarragon, chopped, plus extra for garnish
- 1 tbsp fresh lemon juice
- 12 oz (340g) egg noodles, cooked, for serving
📋 Instructions
- 1Prep the Chicken — Pat the cutlets dry, season both sides with the kosher salt and black pepper, and let them sit at room temperature for 10 minutes while you chop the mushrooms and shallots.
- 2Sear Until Golden — Melt 2 tbsp butter in a large skillet over medium-high heat (375F/190C). Add the chicken and cook 4 to 5 minutes per side until deeply golden brown and the internal temperature reaches 165F (74C). Transfer to a plate.
- 3Sauté the Mushrooms — Add the mushrooms to the same pan and cook 5 to 6 minutes, stirring occasionally, until they release their liquid, the edges brown, and they shrink by about half.
- 4Bloom the Shallots — Stir in the shallots and cook 60 to 90 seconds until fragrant and translucent, scraping up any browned bits as they soften.
- 5Deglaze with Wine — Pour in the white wine and simmer 2 to 3 minutes, scraping the bottom of the pan, until the liquid reduces by half and no longer smells sharp of alcohol.
- 6Build the Cream Sauce — Whisk the flour into the cream in a small bowl, then pour it into the pan. Simmer gently 3 to 4 minutes, stirring, until the sauce thickens enough to coat the back of a spoon and bubbles slowly at the edges.
- 7Finish with Tarragon — Turn off the heat, then whisk in the lemon juice, tarragon, and remaining 1 tbsp butter until glossy. Taste and adjust salt.
- 8Return and Serve — Nestle the chicken back into the sauce with any collected juices and warm 2 minutes. Spoon over egg noodles and garnish with more tarragon.
