Chicken Chasseur
Succulent Seafresh Chicken Breasts in a classical Chasseur sauce.
Chicken Chasseur
Succulent Seafresh Chicken Breasts in a classical Chasseur sauce.
Servings Prep Time
4 15mins
Cook Time
30mins
Servings Prep Time
4 15mins
Cook Time
30mins
Ingredients
  • 50grams Button Mushrooms (sliced)
  • 25grams Butter
  • 1tbsp olive oil
  • 10grams Chopped Shallots
  • 100grams Tomatoes (peeled & chopped)
  • 60ml White wine
  • 250ml Demi-glace
  • 25grams flour
  • Salt & Pepper
  • Fresh Parsley (Chopped)
  • Tarragon (Chopped)
  • 4 British Chicken Breasts
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.