Trio chicken chasseur

4 Servings

Ingredients

Quantity Ingredient
4 tablespoons Olive oil; (up to 6)
4 Whole chicken breasts
3 Cloves garlic; minced
1 tablespoon Dried tarragon
Pepper to taste
1 cup Chicken broth
1 cup Beef broth
1 cup Dry white wine
4 tablespoons Cornstarch mixed with 1/2 cup water
1 cup Freshly diced tomato
2 cups Sliced fresh mushrooms
Salt to taste

Directions

Split, bone, and skin chicken breasts, yielding 8 pieces of about 6 oz each, or use 8 already boned and skinned breasts.

Pat chicken dry. Heat oil in non-stick skillet. Brown breasts on both sides, 1 to 2 minutes per side. Transfer to Dutch oven, layering pieces if desired.

Add garlic, tarragon, pepper, broths and wine. Cover, bring to a low boil, then boil for 7 minutes or until chicken breasts are cooked through. When done, remove chicken from liquid and cover to keep warm.

Strain broth. Return broth to a boil, then slowly add cornstarch/water mixture until sauce thickens enough to coat the back of a spoon. Remove from heat and adjust seasonings if necessary. Add tomatoes and mushrooms and let set for 3 minutes.

Set 2 chicken breast halves on each serving plate and top with sauce. Serve with Garlic Horseradish Mashed Potatoes. Makes 4 servings.

Note: Not all of the sauce will be used up when serving this dish.

Recipe by Ronald Perley, chef and owner, Trio Restaurant, Egg Harbor, Wisconsin.

Recipe by: Trio Restaurant, Egg harbor, WI Posted to MC-Recipe Digest V1 #861 by Mark Scheffler <mds@...> on Oct 23, 1997

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