Le Bilboquet Cajun Chicken Copycat



(serves 2)

Level: Intermediate

For the chicken

  • 2 large chicken breast
  • 3 tablespoons paprika 
  • 2 tablespoons fine kosher salt
  • 2 tablespoons garlic powder
  • 1 tablespoon ground black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano
  • 1 tablespoon cayenne
  • 2 tablespoons of flour
  • 1 tablespoon olive oil

For the sauce

  • 1/4 cup dry white wine
  • 1/4 cup white-wine vinegar
  • 1/3 cup of heavy cream 
  • 1 stick of butter cut into about 10 pieces 
  • Pinch of salt

For assembly

  • 1 tomato cut into a very small dice
  • finely chopped parsley as garnish
  • French Fries
  • mixed greens salad


  1. Preheat the oven to 350 degrees
  2. In a shallow wide bowl combine paprika, salt, garlic powder, ground black pepper, onion powder, dried oregano, cayenne, and flour
  3. Heat a large skillet over medium-high heat and add 3 tablespoons of olive oil
  4. Coat the chicken breast in the spice mixture, make sure it is thoroughly coated
  5. Once the oil is very hot, add chicken and sear on all sides until golden brown
  6. Remove from the pan and place on an oven-proof dish and into the oven for 15 minutes until cooked through
  7. While chicken is cooking, prepare the beurre blanc sauce
  8. In a small saucepan over medium heat, add the dry white wine and white wine vinegar. Bring to boil and reduce until a thin syrup. 3-4 minutes 
  9. Pour in the heavy cream and bring to a boil
  10. Once boiling lower to a simmer, grab your whisk and butter
  11. Toss in 2 cubes of butter at a time, constantly whisking
  12. Continue until all the butter is combined and the sauce is thick and creamy
  13. Slice the chicken thinly and arrange on a platter, fanning out each breast
  14. Spoon over the sauce, garnish with the tomatoes, followed by the parsley
  15. Pile on the fries between the chicken breasts and place the mixed greens behind the fries
  16. Enjoy this entree, not at $40!!

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One comment

  1. This recipe is great, BUT the sauce needs shallots. Once you add those it tastes identical to the real thing.