Trio Chicken Chasseur

* Exported from MasterCook *

Trio Chicken Chasseur

Recipe By : Trio Restaurant, Egg harbor, WI
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Tablespoons olive oil -- (up to 6)
4 Whole chicken breasts
3 Cloves garlic -- minced
1 Tablespoon dried tarragon
pepper to taste
1 Cup chicken broth
1 Cup beef broth
1 Cup dry white wine
4 Tablespoons cornstarch mixed with 1/2 cup water
1 Cup freshly diced tomato
2 Cups sliced fresh mushrooms
salt to taste

Split, bone, and skin chicken breasts, yielding 8 pieces of about 6 oz each,
or use 8 already boned and skinned breasts.

Pat chicken dry. Heat oil in non-stick skillet. Brown breasts on both sides,
1 to 2 minutes per side. Transfer to Dutch oven, layering pieces if desired.

Add garlic, tarragon, pepper, broths and wine. Cover, bring to a low boil,
then boil for 7 minutes or until chicken breasts are cooked through. When
done, remove chicken from liquid and cover to keep warm.

Strain broth. Return broth to a boil, then slowly add cornstarch/water
mixture until sauce thickens enough to coat the back of a spoon. Remove from
heat and adjust seasonings if necessary. Add tomatoes and mushrooms and let
set for 3 minutes.

Set 2 chicken breast halves on each serving plate and top with sauce. Serve
with Garlic Horseradish Mashed Potatoes. Makes 4 servings.

Note: Not all of the sauce will be used up when serving this dish.

Recipe by Ronald Perley, chef and owner, Trio Restaurant, Egg Harbor,
Wisconsin.



- - - - - - - - - - - - - - - - - -