poultry essentials: chicken chasseur

How To Make poultry essentials: chicken chasseur

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  1

  PREP/PREPARE
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  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.
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  Gather your Ingredients (mise en place).
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  Add the butter to a skillet over medium heat.
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  Season the chicken with salt and pepper.
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  Add the chicken to the sauté pan.
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  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.
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  Cook until nicely browned on both side, about 3 – 4 minutes per side.
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  Remove the chicken and reserve.
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  Add the shallots and garlic to the sauté pan, and cook until fragrant, about 60 seconds.
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  Add the mushrooms and tomatoes.
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  Cook until the mushrooms begin to soften, and the tomatoes release their moisture, about 6 – 8 minutes.
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  Add the cream, lemon juice, wine, and stock to the pan, and combine with the shallots and garlic.
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  Add the chicken to the pan.
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  Cover and allow to simmer for 20 minutes, or until the chicken is fully cooked.
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  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.
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  PLATE/PRESENT
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  Slice the chicken breasts up, and drizzle the yummy sauce on top. Serve with a nice side of rice, and some crusty bread. Enjoy.
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  Keep the faith, and keep cooking.
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