Chicken chasseur
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Chicken breasts, boned |
| Salt and pepper to taste | ||
| Flour to cover chicken | ||
| 1 | tablespoon | Olive oil |
| 2 | tablespoons | Butter |
| ½ | cup | Scallions |
| ¼ | pounds | Mushrooms, sliced |
| Thyme to taste | ||
| White cooking wine | ||
| Chicken stock | ||
| ½ | cup | Tomatoes, peeled and quartered |
| Chopped parsley | ||
Directions
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