|
|
|
|
 |
|
|
| Trio Chicken Chasseur Recipe |
Category: Other / Poultry
Rating:
N/A
Servings: 4
|
|
|
Ingredients
4 tablespoon olive oil; (up to 6)
4 whole chicken breasts
3 cloves garlic; minced
1 tablespoon dried tarragon
1 pepper to taste
1 cup chicken broth
1 cup beef broth
1 cup dry white wine
4 tablespoon cornstarch mixed with 1/2 cup water
1 cup freshly diced tomato
2 cup sliced fresh mushrooms
1 salt to taste
Cooking 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
poultry
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
