Émincé of Chicken à l’Alexander

Émincé of Chicken à l’Alexander, a classic French dish, is a masterpiece that brings together tender chicken slices and a velvety Alexander sauce. This culinary delight pays homage to Tsar Alexander I of Russia with its rich and flavorful sauce, which combines cream, mushrooms, and shallots. The sauce transforms each bite of chicken into an indulgent experience, marrying the delicate poultry with a luxurious creaminess. As you savor the contrast between the succulent chicken and the savory sauce, you embark on a journey through the heart of French gastronomy. In this article, we will explore the art of preparing Émincé of Chicken à l’Alexander, inviting you to experience the essence of French cuisine.

INGREDIENTS

For the Chicken Émincé:

• 1 1/2 pounds (680g) boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons unsalted butter
• Salt and white pepper, to taste
• 2 tablespoons brandy or cognac (optional)

For the Alexander Sauce:

• 5. 1 cup heavy cream
• 1 cup white button mushrooms, thinly sliced
• 1/2 cup shallots, finely chopped
• 1/4 cup dry white wine
• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• Salt and white pepper, to taste
• Fresh chives or parsley, finely chopped (for garnish)

INSTRUCTIONS

Let’s embark on the journey to create Émincé of Chicken à l’Alexander:

Preparing the Chicken Émincé:

1. Begin by thinly slicing the boneless, skinless chicken breasts into strips or medallions. You can also pound them gently to ensure even thickness.
2. Season the chicken slices with salt and white pepper to taste. Be mindful not to over-season, as the sauce will add flavor.
3. In a large skillet, melt 2 tablespoons of unsalted butter over medium-high heat until it’s hot but not smoking.
4. Add the seasoned chicken slices to the skillet and sauté them for about 2-3 minutes on each side, or until they are cooked through and turn golden brown. You want them to be tender and not overcooked. If desired, add brandy or cognac and ignite it to flambe the chicken, which will add a delightful touch to the dish. Be cautious when using an open flame.
5. Once the chicken is cooked, transfer it to a plate and cover it with aluminum foil to keep it warm while you prepare the Alexander sauce.

Preparing the Alexander Sauce:

6. In the same skillet where you cooked the chicken, add 2 tablespoons of unsalted butter over medium heat. Add the finely chopped shallots and sliced mushrooms, sautéing them until they become soft and fragrant, typically for about 4-5 minutes.
7. Sprinkle the all-purpose flour over the mushrooms and shallots. Stir constantly for 1-2 minutes to create a roux, which will thicken the sauce.
8. Pour in the dry white wine and let it simmer for a few minutes, allowing the alcohol to evaporate and the flavors to meld.
9. Slowly pour in the heavy cream while stirring continuously. Reduce the heat to low and let the sauce simmer gently until it thickens, which should take about 5-7 minutes. Stir frequently to avoid lumps.
10. Season the Alexander sauce with salt and white pepper to taste. Remember to taste and adjust the seasoning according to your preference.

Bringing It All Together:

11. Place the cooked chicken émincé on a serving platter.
12. Spoon the luscious Alexander sauce generously over the chicken, ensuring it is well coated.
13. Garnish your Émincé of Chicken à l’Alexander with finely chopped fresh chives or parsley for a burst of color and a hint of freshness.

Émincé of Chicken à l’Alexander is a culinary masterpiece that epitomizes French cuisine’s elegance and refinement. The tender chicken and the velvety Alexander sauce come together to create a symphony of flavors and textures that will delight your palate. Whether served as the centerpiece of a special occasion dinner or a culinary exploration at home, this classic French dish offers a taste of timeless sophistication. Enjoy the luxury of Émincé of Chicken à l’Alexander and savor every exquisite bite!