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poultry essentials: chicken chasseur

(1 rating)
Recipe by
Andy Anderson !
Wichita, KS

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.

(1 rating)
yield 3 - 4
prep time 25 Min
cook time 25 Min
method Stove Top

Ingredients For poultry essentials: chicken chasseur

  • 2 Tbsp
    sweet butter, unsalted
  • 2 lg
    chicken breasts, boneless, skinless
  • 2 Tbsp
    shallots, finely chopped
  • 3 clove
    garlic, minced
  • 8 oz
    button mushrooms, brown or white variety
  • 2 md
    tomatoes, blanched, peeled, and chopped
  • 1/4 c
    whipping cream
  • 1/2 c
    dry white wine
  • 1/2 c
    chicken stock, not broth
  • 2 Tbsp
    lemon juice, freshly squeezed
  • salt, kosher variety, to taste
  • white pepper, freshly ground, to taste
  • 2 Tbsp
    flour, all-purpose variety

How To Make poultry essentials: chicken chasseur

  • 1
  • 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.
  • 3
    Gather your Ingredients (mise en place).
  • 4
    Add the butter to a skillet over medium heat.
  • 5
    Season the chicken with salt and pepper.
  • 6
    Add the chicken to the sauté pan.
  • 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.
  • 8
    Cook until nicely browned on both side, about 3 – 4 minutes per side.
  • 9
    Remove the chicken and reserve.
  • 10
    Add the shallots and garlic to the sauté pan, and cook until fragrant, about 60 seconds.
  • 11
    Add the mushrooms and tomatoes.
  • 12
    Cook until the mushrooms begin to soften, and the tomatoes release their moisture, about 6 – 8 minutes.
  • 13
    Add the cream, lemon juice, wine, and stock to the pan, and combine with the shallots and garlic.
  • 14
    Add the chicken to the pan.
  • 15
    Cover and allow to simmer for 20 minutes, or until the chicken is fully cooked.
  • 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.
  • 17
  • 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.
  • 19
    Keep the faith, and keep cooking.

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