poultry essentials: chicken chasseur

Name: Poultry Essentials: Chicken Chasseur
Prep time: 25 min
Cook time: 25 min
Yield: 3
Cuisine: French
Ingredients: ## PLAN/PURCHASE; 2 tablespoon(s) sweet butter, unsalted; 2 large chicken breasts, boneless, skinless; 2 tablespoon(s) shallots, finely chopped; 3 clove(s) garlic, minced; 8 ounce(s) button mushrooms, brown or white variety; 2 medium tomatoes, blanched, peeled, and chopped; 1/4 cup(s) whipping cream; 1/2 cup(s) dry white wine; 1/2 cup(s) chicken stock, not broth; 2 tablespoon(s) lemon juice, freshly squeezed; - salt, kosher variety, to taste; - white pepper, freshly ground, to taste; ## ADDITIONAL ITEMS; 2 tablespoon(s) flour, all-purpose variety

(1 RATING)

51 Pinches 19 Photos

Andy Anderson !

Wichita, KS

Updated on May 11, 2017

This is a classic French recipe that can be on your table in a quick hour. And the good news is that most of the ingredients are already hiding away in your kitchen. Sneaky little devils. Easy to prepare… simple ingredients… tastes great. What’s not to like? So, you ready… Let’s get into the kitchen.

Rate

prep time 25 Min

cook time 25 Min

method Stove Top

yield 3 - 4

Ingredients

PLAN/PURCHASE
2 tablespoons sweet butter, unsalted
2 large chicken breasts, boneless, skinless
2 tablespoons shallots, finely chopped
3 cloves garlic, minced
8 ounces button mushrooms, brown or white variety
2 medium tomatoes, blanched, peeled, and chopped
1/4 cup whipping cream
1/2 cup dry white wine
1/2 cup chicken stock, not broth
2 tablespoons lemon juice, freshly squeezed
- salt, kosher variety, to taste
- white pepper, freshly ground, to taste
ADDITIONAL ITEMS
2 tablespoons flour, all-purpose variety

How To Make poultry essentials: chicken chasseur

Step 1

PREP/PREPARE

Step 2

Chef’s Note: When I made this dish I had two, very nice, organic chicken breasts. So, I brined them, and used them for this recipe. If you are using regular chicken breasts, I would suggest that, after the brine, you pound them down to an even thickness. This achieves two goals: It helps them to cook evenly, and the pounding will help to tenderize them.
Step 3

Gather your Ingredients (mise en place).
Step 4

Add the butter to a skillet over medium heat.
Step 5

Season the chicken with salt and pepper.
Step 6

Add the chicken to the sauté pan.
Step 7

Chef’s Tip: I have had equally good results with cutting the chicken into bite-size pieces before cooking… up to you. The traditional recipe calls for whole breasts.
Step 8

Cook until nicely browned on both side, about 3 – 4 minutes per side.
Step 9

Remove the chicken and reserve.
Step 10

Add the shallots and garlic to the sauté pan, and cook until fragrant, about 60 seconds.
Step 11

Add the mushrooms and tomatoes.
Step 12

Cook until the mushrooms begin to soften, and the tomatoes release their moisture, about 6 – 8 minutes.
Step 13

Add the cream, lemon juice, wine, and stock to the pan, and combine with the shallots and garlic.
Step 14

Add the chicken to the pan.
Step 15

Cover and allow to simmer for 20 minutes, or until the chicken is fully cooked.
Step 16

Chef’s Note: If the sauce is too thin, remove the chicken, take the additional flour, mix it with a bit of water to make s slurry, and add it to the sauce.
Step 17

PLATE/PRESENT
Step 18

Slice the chicken breasts up, and drizzle the yummy sauce on top. Serve with a nice side of rice, and some crusty bread. Enjoy.
Step 19

Keep the faith, and keep cooking.
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