Chicken Breasts Chasseur (Supremes De Volaille Chasseur)
Serves: 3
Weldon Lockman
1 January 1970
Based on User reviews:
52
Spice
40
Sweetness
48
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1
Salt2 tsps
Olive Oil1 medium
Carrot (chopped)1 cup
Onion (chopped)2 cups
Button Mushrooms (sliced)2 tbsps
Cognac1 cup
White Wine (dry)2 tbsps
Tarragon (chopped fresh)Directions:
1
Preheat the oven to 350 F
2
Season the chicken with the salt and pepper
3
Warm 1 teaspoon of the oil in a large nonstick saute pan over medium heat
4
Carefully, lay the chicken breasts, skin side down, in the pan
5
Sear for 3 minutes, or until the skin has nicely browned
6
Transfer the chicken, skin side up, to a nonstick jelly-roll pan
7
Reserve the saute pan
8
Bake the chicken for 20 minutes, or until the juices run clear when the chicken is pierced with a knife
9
While the chicken is cooking, remove most of the fat from the saute pan
10
Add the carrots and onions to the pan
11
Saute over medium heat for 3 minutes, or until the vegetables begin to caramelize
12
Add the stock and raise the heat to high
13
Bring to a boil, then reduce the heat to medium
14
Simmer for 10 minutes, or until the liquid has reduced by half
15
Strain through a fine sieve into a small bowl; skim off any fat that rises to the surface
16
Warm the remaining 1 teaspoon oil in a medium saute pan over medium heat
17
Add the mushrooms and shallots
18
Saute for 5 minutes, or until the mushrooms are golden
19
Season with the salt
20
Remove the pan from the heat and add the cognac
21
Carefully ignite the cognac with a long match
22
Allow the flame to burn out, then add the wine
23
Return the pan to the heat
24
Bring to a boil over medium-high heat
25
Reduce the heat to medium and simmer for 10 minutes, or until the liquid has reduced by half
26
Add the reserved stock and simmer for 5 minutes, or until the sauce is thick enough to coat the back of a spoon
27
Stir in the tarragon
28
Taste and adjust the seasoning
29
Remove the skin from the chicken breasts
30
Carefully cut the breast meat from the breast bone and then cut each breast, on the diagonal, into 2 pieces
31
Place a divided chicken in the center of each of 4 warm dinner plates