The Pope of Gastronomy does Chicken

Paul Bocuse's Chicken in a Cream Sauce

I think you have to be a real foodie or lover of French cuisine to be familiar with Paul Bocuse (at least in America). He is often referred to as the Pope of Gastronomy and many famous chefs trained under him. He was based in Lyon, which is widely regarded as the Gastronomical center of French cooking. The fictional chef, Auguste Gusteau in the movie Ratatouille, was inspired by him and he would also feature in an episode of Anthony Bourdain’s Parts Unknown. He was his culinary hero and is considered a true legend in the world of food. Even with all of these accolades though, he still isn’t a household name in the States.

Paul Bocuse is famous for many traditional French dishes and his Chicken in a Cream Sauce is a classic. To me this dish exemplifies the often overlooked simplicity of French cooking. It lets the ingredients sing, rather than relying on a number of complicated cooking techniques or fancy ingredients. I made this dinner for my family and loved it so much I am serving it for a dinner party for my upcoming birthday. I love a dish that is easy enough for a family meal and special enough for a dinner party. Also, it was on the table in less than an hour.

This feeds 4-6

Ingredients: