How to Make Chicken Napoleon – A Classic French Dish

Chicken Napoleon is a delicious classic French dish that is surprisingly easy to make at home This recipe transforms simple ingredients into an elegant, restaurant-worthy meal

A Brief History of Chicken Napoleon

While the exact origins of Chicken Napoleon are unknown, it likely emerged in the early 19th century, around the time of Napoleon Bonaparte’s reign over France. According to legend, Napoleon enjoyed eating a chicken breast topped with liver pâté and a fried egg after his military victories. Chefs created this dish in his honor, using ingredients that would have been available at the time.

The original Chicken Napoleon was simpler than modern versions, consisting of pan-fried chicken cutlets topped with a liver spread or pâté and a fried egg. Over time, the dish evolved by adding ingredients like mushrooms, ham, cheese, and Mornay sauce. These luxurious toppings transformed the humble chicken cutlet into a lavish, decadent dish befitting an emperor.

While Chicken Napoleon fell out of fashion for a period it experienced a revival in recent decades as part of a renewed interest in classic French cuisine. Today it remains a staple on the menus of upscale French bistros and is a show-stopping dish for home cooks to master.

An Elegant Yet Easy French Classic

Chicken Napoleon blends simple ingredients into a satisfying and impressive dish. At its heart, it’s just chicken, egg, and a creamy sauce. But the composition creates complex flavors and textures that feel luxurious.

Part of Chicken Napoleon’s appeal lies in the contrast of temperatures and textures. You have the hot, crispy chicken against the cool, creamy sauce and egg. The crunch of the breadcrumbs pairs deliciously with the smooth liver pâté and velvety sauce. Every bite offers new sensations and satisfying contrasts.

While the finished dish looks elegant, Chicken Napoleon is surprisingly easy to prepare at home. Most of the cooking time centers around pan-frying the chicken. The assembly takes just minutes, making this an achievable weeknight dinner. It also adapts well to make-ahead methods. You can bread and fry the chicken, then refrigerate it and the sauce for final assembly the next day.

How to Make Classic Chicken Napoleon

Making restaurant-quality Chicken Napoleon at home is easy if you follow a few simple steps:

Ingredients

• 4 skinless, boneless chicken breasts
• 2 eggs, divided
• 1⁄4 cup flour
• 1⁄2 cup breadcrumbs
• 2 tablespoons olive oil
• 6 ounces chicken liver pâté
• 8 ounces button mushrooms, sliced
• 2 tablespoons butter
• 3 tablespoons flour
• 1 1⁄2 cups milk
• 1⁄4 cup Parmesan cheese
• Salt and pepper to taste

Prepare the Chicken

• Pound the chicken breasts to 1⁄4-inch thickness. Season them with salt and pepper.
• Beat 1 egg in a shallow bowl. Set up breadcrumb and flour dredging stations.
• Dredge the chicken in flour, dip in egg, then coat with breadcrumbs.
• Heat olive oil in a large skillet over medium heat. Pan fry chicken cutlets for 2-3 minutes per side until golden brown. Set aside.

Make the Sauce

• Melt butter in the skillet then sauté mushrooms for 5 minutes.
• Whisk in 3 tablespoons of flour and cook for 2 minutes.
• Slowly whisk in milk, scraping any browned bits off the bottom of the pan.
• Simmer for 5 minutes until thickened to make a béchamel sauce.
• Stir in Parmesan and season with salt and pepper.

Assemble the Dish

• Place one chicken cutlet on each plate and top with a heaping tablespoon of liver pâté.
• Spread mushrooms over the pâté and top with another cutlet.
• Pour sauce over the chicken.
• Fry the remaining egg and place on top of each Napoleon stack.
• Garnish with chopped parsley before serving.

And that’s it! With just a few easy techniques, you can present this elegant Chicken Napoleon that looks and tastes gourmet. The rich sauce soaks into the crispy chicken forming a delicious combination in each bite. Impress your guests or make it for a special occasion at home. This French classic is sure to become a new favorite recipe.