Chicken Chasseur

Chicken Chasseur
Chicken Chasseur

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    T Butter

  • 1

    Tablespoon Extra Virgin Olive Oil

  • 2

    lbs Boneless Chicken Breasts (skinless)

  • 1/4

    Cup minced Shallot

  • 3

    Garlic Cloves (minced)

  • 10

    oz Baby Bella Mushrooms (sliced thin)

  • 2

    Tomatoes (seeded, and diced small)

  • 1/4

    Cup Heavy Cream

  • 1/2

    Cup Dry White Wine (I used a Pinot Grigio)

  • 1/2

    Cup Low Sodium Chicken Stock

  • 2

    T Lemon Juice (fresh)

  • 1

    Tablespoon Flour

  • 2

    T Basil (chiffonade)

Directions

•In a large skillet over medium heat, melt your butter and oil. Pat your chicken breasts dry with a paper towel and season both sides with salt and pepper, liberally. When the butter starts to foam, add in your chicken and sear on both sides (about 3-4 minutes per side) until a golden brown crust forms. •Remove the chicken from the pan and place on a plate. Add in your shallots and garlic to the pan and saute for 2 minutes. Add in your mushrooms and tomatoes and saute about 8 minutes over a medium heat, stirring frequently. •Return the chicken to the pan and add in your cream, wine, stock, and lemon juice immediately. Bring the liquids to a boil, then reduce to a simmer and cook until the chicken has cooked through. Remove the chicken again from the pan and place on a serving platter, and stir in your flour, cooking the liquid another 3 minutes to thicken. Taste and season with salt and pepper. •Pour the sauce over the chicken and sprinkle the fresh basil on top. Serve hot.

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