• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Trio Chicken Chasseur

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

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


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

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.

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