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Easy Chicken Chasseur


Tarragon and Sherry dress up this delicious restaurant style entrée.

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  • 1/2 cup cornstarch
  • 1 pound boneless skinless chicken breast, cut into 1 inch strips
  • 4 teaspoons olive oil
  • 1 cup sliced fresh mushrooms
  • 3 green onions, thinly sliced
  • 1/2 cup chicken broth
  • 1/2 cup sherry
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium tomatoes cut into wedges and seated


Servings 4


Step 1

1. Place cornstarch the large resealable plastic bag. Add the chicken, a few pieces at a time and shake to coat. In a large nonstick skillet coated with cooking spray, Brown chicken in 2 teaspoons of oil. Remove and set aside.
2. In the same skillet, sauté mushrooms and onions in the remaining oil until tender. Add the broth, Sherry and seasonings; bring to a boil. Carefully return chicken to the pan; simmer, uncovered, for 4 to 6 min. or until the chicken is no longer pink. Stir in tomatoes; heat through.
Serve with rice if desired.

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