Side Pannel
Trio Chicken Chasseur
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
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.
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.
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