CHICKEN BREASTS CHASSEUR (SUPREMES DE VOLAILLE CHASSEUR)
Steps:
- Preheat the oven to 350 F.
- Season the chicken with the salt and pepper. Warm 1 teaspoon of the oil in a large nonstick saute pan over medium heat. Carefully, lay the chicken breasts, skin side down, in the pan. Sear for 3 minutes, or until the skin has nicely browned. Transfer the chicken, skin side up, to a nonstick jelly-roll pan. Reserve the saute pan.
- Bake the chicken for 20 minutes, or until the juices run clear when the chicken is pierced with a knife.
- While the chicken is cooking, remove most of the fat from the saute pan. Add the carrots and onions to the pan. Saute over medium heat for 3 minutes, or until the vegetables begin to caramelize. Add the stock and raise the heat to high. Bring to a boil, then reduce the heat to medium. Simmer for 10 minutes, or until the liquid has reduced by half. Strain through a fine sieve into a small bowl; skim off any fat that rises to the surface.
- Warm the remaining 1 teaspoon oil in a medium saute pan over medium heat. Add the mushrooms and shallots. Saute for 5 minutes, or until the mushrooms are golden. Season with the salt. Remove the pan from the heat and add the cognac. Carefully ignite the cognac with a long match. Allow the flame to burn out, then add the wine. Return the pan to the heat.
- Bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 10 minutes, or until the liquid has reduced by half. Add the reserved stock and simmer for 5 minutes, or until the sauce is thick enough to coat the back of a spoon. Stir in the tarragon. Taste and adjust the seasoning.
- Remove the skin from the chicken breasts. Carefully cut the breast meat from the breast bone and then cut each breast, on the diagonal, into 2 pieces. Place a divided chicken in the center of each of 4 warm dinner plates.
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ferisha smith
[email protected]I highly recommend this recipe. It's easy to make and it's sure to please everyone at the table.
Fatima Hussaini Tata
[email protected]This dish is perfect for a special occasion or a weeknight meal. It's elegant and delicious.
Juanita Padilla
[email protected]I'm not a huge fan of mushrooms, but I loved them in this dish. They added a nice earthy flavor.
Frank Rivers
[email protected]The sauce is the star of this dish. It's so creamy and flavorful, I could eat it with a spoon.
John terry Bob sniper
[email protected]I made this dish for my picky eater and he loved it! That's a win in my book.
Sammantha Cardenas
[email protected]I love that this dish can be made with simple ingredients that I always have on hand.
Javed Ansari
[email protected]This dish is so easy to make and it tastes like it came from a restaurant.
Michael Oliver
[email protected]I've made this dish several times and it's always a crowd-pleaser. The chicken is always tender and juicy, and the sauce is creamy and flavorful.
Sharjeel
[email protected]This recipe is a keeper! The chicken breasts were cooked to perfection and the sauce was amazing.
Nathania Harris
[email protected]I made this dish for a dinner party and it was a huge success! The chicken was cooked perfectly and the sauce was divine.
Arafat Amuda
[email protected]This dish was a hit with my family! Everyone loved the creamy sauce and the tender chicken.
Ahtisham Rahil
[email protected]Absolutely delicious! The chicken was tender and juicy, and the sauce was rich and flavorful. I will definitely be making this again!