Chicken Chasseur	Print Full  3 X 5 4 X 6
Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen
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Active Time:  25 Minutes Total Time:  35 Minutes Yield:  Serves 4 A French classic that never seems to go out of style, this dish combines mushrooms and chicken in a tomato and white-wine sauce. The name, literally hunter's chicken, harks back to a time when game birds and mushrooms from the woods were a natural autumn combination. RECIPE INGREDIENTS 1 tablespoon cooking oil 4 bone-in chicken breasts (about 2 1/4 pounds in all) 1 teaspoon salt 1/2 teaspoon fresh-ground black pepper 1 tablespoon butter 1 onion, chopped 3/4 pound mushrooms, sliced 2 cloves garlic, minced 1 1/2 teaspoons flour 6 tablespoons dry vermouth or dry white wine 2/3 cup canned low-sodium chicken broth or homemade stock 1 cup canned crushed tomatoes, drained 1/4 teaspoon dried thyme 2 tablespoons chopped fresh parsley
DIRECTIONS In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and add to the pan. Coo****il browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan. Add the butter to the pan and reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Raise the heat to moderately high. Add the mushrooms, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes. Add the flour and cook, stirring, for 30 seconds. Stir in the vermouth and bring back to a simmer. Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoon salt. Add the chicken and any accumulated juices. Reduce the heat; simmer, covered, until the chicken is done, about 10 minutes. Stir in the parsley and the remaining 1/4 teaspoon pepper.
Recipe reprinted by permission of Food and Wine. All rights reserved. Date Added: 01/01/2008

Nutrition Facts per Serving Yield: Serves 4

Calories: 423 Fat. Total: 10g Fiber: 2g Carbohydrates, Total: 12g Sodium: 817mg % Cal. from Fat: 21% Cholesterol: 156mg Protein: 63g

That looks really good. I made sure to send the recipe to myself when I am allowed to eat solids again.

Thanks and keep them coming.

Nanette,
What would we all do without your recipes! This look very tasty. Thanks for your time and effort.
Chris