Diary of a Chef · Just Chefn Around

Chicken Chasseur

Name: Chicken Chasseur
Total time: 45 min
Yield: 1 portion
Ingredients: 1 airline chicken breast, 6–8 oz; 2 tbsp clarified butter; 2 tbsp shallots, julienned; 1 tsp garlic, minced; ¼ cup white wine; 1 cup mushrooms, quartered or sixths by size; 2 tbsp reduced veal stock; 1 Roma tomato, as tomato concassé; 2 tsp fresh tarragon, chopped; 1 tsp parsley, chopped; 1 oz whole butter; salt and pepper, to taste

45 minutes · 1 portion

By Diary of a Chef · from French Classics

Ingredients

1 airline chicken breast, 6–8 oz
2 tbsp clarified butter
2 tbsp shallots, julienned
1 tsp garlic, minced
¼ cup white wine
1 cup mushrooms, quartered or sixths by size
2 tbsp reduced veal stock
1 Roma tomato, as tomato concassé
2 tsp fresh tarragon, chopped
1 tsp parsley, chopped
1 oz whole butter
salt and pepper, to taste

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Instructions

1Sear and roast

Oven to 350°F. Season the breast; sear skin-side down in hot clarified butter until golden, turn, finish in the oven to 165°F internal.
2Rest

Transfer to a sizzle platter, tent with foil, rest warm.
3Chasseur sauce

Leave ½ tbsp fat (discard the rest per F.O.G.). Sauté shallots 1 minute, garlic 10–15 seconds. Add wine and mushrooms; reduce au sec. Add concassé and tarragon; 1 minute.
4Finish and plate

Add the reduced veal stock; reduce to nappe. Monter au beurre, adjust seasoning. Sauce over the chicken; garnish with parsley or tarragon.

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