Trio Chicken Chasseur Recipe - Cooking Index
Trio Chicken Chasseur Recipe - Cooking Index
| 4 tablespoons | 60ml | Olive oil - (up to 6) |
| 4 | Chicken breasts | |
| 3 | Garlic - minced | |
| 1 tablespoon | 15ml | Dried tarragon |
| Pepper to taste | ||
| 1 cup | 237ml | Chicken broth |
| 1 cup | 237ml | Beef broth |
| 1 cup | 237ml | Dry white wine |
| 4 tablespoons | 60ml | Cornstarch mixed with 1/2 cup water |
| 1 cup | 62g / 2.2oz | Freshly diced tomato |
| 2 cups | 474ml | 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 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.
Source:
Trio Restaurant, Egg harbor, WI
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