French Canadian Interview Project

Chicken Breasts Au Chablis

Chicken au Chablis


  • 2 to 4 Chicken Breasts (skinned & deboned)
  • 3 tbsp. butter or 3 tbsp. peanut oil
  • 2 tbsp. chopped shallots (heaping) - onions may be substituted
  • 3 tbsp. flour
  • ¾ to 1 cup Chablis wine (inexpensive Gallo fine)

Brown chicken breasts in melted fat (season with salt & pepper); add shallots, add flour and mix into fat, then add wine. Transfer to oven (250° to 300°) in covered pan. Cook gently 1 to 1 ½ hours (will keep well if oven lowered to 170° to 200°). If liquid evaporates, add water rather than more wine to avoid too much acidity.