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Chicken Chasseur


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  • 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)



Step 1

•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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