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Chicken Chasseur

This is a traditional recipe for chicken chasseur. It’s simple and very easy to make. A perfect recipe because you can change the chicken and use pork or lamb instead. <a href=”http://www.seafreshuk.com/British-chicken-Breasts-large-4″>Purchase Chicken Breasts for this recipe

Chicken Chasseur
Print Recipe
Succulent Seafresh Chicken Breasts in a classical Chasseur sauce.
Servings Prep Time
4 15 mins
Cook Time
30 mins
Servings Prep Time
4 15 mins
Cook Time
30 mins
Chicken Chasseur
Print Recipe
Succulent Seafresh Chicken Breasts in a classical Chasseur sauce.
Servings Prep Time
4 15 mins
Cook Time
30 mins
Servings Prep Time
4 15 mins
Cook Time
30 mins
Ingredients
  • 50 grams Button Mushrooms (sliced)
  • 25 grams Butter
  • 1 tbsp olive oil
  • 10 grams Chopped Shallots
  • 100 grams Tomatoes (peeled & chopped)
  • 60 ml White wine
  • 250 ml Demi-glace
  • 25 grams flour
  • Salt & Pepper
  • Fresh Parsley (Chopped)
  • Tarragon (Chopped)
  • 4 British Chicken Breasts
Servings:
Instructions
  1. Coated the Chicken breasts in seasoned flour.
  2. Shallow fry in a large shallow frying pan for 3-4 minutes each side on a medium heat.
  3. Cover the chicken in an oven proof dish and place in a pre-heated oven approx 160 deg C for 10 - 15 mins.
  4. Gently fry the chopped shallots in the butter & olive oil without colouring using the same pan. Add the sliced mushrooms and cook for a further 2 -3 minutes.
  5. Strain off the excess butter. Add the white wine and reduce by 1/2 on a medium to high heat.
  6. Add the tomatoes followed by the demi glace and simmer for 5 - 10 minutes.
  7. Correct the seasoning and add the parsley and tarragon.
  8. Add the Cooked chicken back to the pan along with any juices.
  9. Serve with your favourite vegetables and potatoes.