Chicken chasseur

Yield: 6 servings

Measure Ingredient
2 pounds Chicken breasts, boned
\N \N Salt and pepper to taste
\N \N Flour to cover chicken
1 tablespoon Olive oil
2 tablespoons Butter
½ cup Scallions
¼ pounds Mushrooms, sliced
\N \N Thyme to taste
\N \N White cooking wine
\N \N Chicken stock
½ cup Tomatoes, peeled and quartered
\N \N Chopped parsley

Add salt and pepper to flour and dredge the boned chicken. Brown in skillet with butter and oil until tender. Transfer chicken with a slotted spoon to dish and keep warm. Add chopped scallions, mushrooms and tomatoes. Saute. Add white wine to deglaze pan and add chicken stock. Season with salt, pepper and thyme to taste. Cook 5 minutes uncovered or until thickened. Serve sauce over chicken.

Sprinkle with parsley.

Yield: 4 to 6 servings

From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior Forum, 1986. ISBN 0-961917-0-0 Shared by: Karin Brewer, Cooking Echo, 7/93

Similar recipes