Free Recipe Trio Chicken Chasseur
Recipe Type: P Recipes
Recipe Preparation: boil
Cooking Ingredients for Trio Chicken Chasseur Recipe
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
Trio Chicken Chasseur Preparation
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@simba.moneng.mei.com> on Oct 23, 1997
Cooking Temperature:
Recipe Serves: 4
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