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.

• CourseMain Dish

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. CourseMain Dish 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.