RCI-MT.004.0170.001
Chicken Chasseur
Makes 6 servings
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- boned and skinned chicken breast strips1 pound
- ⅓ cup
- 1 teaspoon
- ½ teaspoon
- ¼ teaspoon
- 2 tablespoons
- 2 tablespoons
- 1 cup
- x 8-ounce can sliced mushrooms1 unitdrained
- ½ teaspoon
- 1½ cups
- ¼ cup
- fresh tomatoes3 unitpeeled and cut into eighths
- 3 cups
- 2 tablespoons
Method
1
Combine cornstarch, salt, thyme, and black pepper in a shallow bowl. Dredge chicken breast strips in the mixture, coating evenly on all sides.
2
Heat butter and vegetable oil in a large skillet over medium-high heat until the butter melts and the oil shimmers.
2 minutes
3
Add the dredged chicken strips to the hot skillet and sear until golden brown on both sides, working in batches if necessary to avoid crowding.
8 minutes
4
Remove the seared chicken from the skillet and set aside on a clean plate.
5
In the same skillet, add the sliced green onions and drained mushrooms; sauté for 2 minutes to soften slightly.
2 minutes
6
Sprinkle tarragon over the vegetables and stir for 30 seconds to release its aroma.
7
Pour in the chicken broth and dry sherry, scraping the bottom of the skillet with a wooden spoon to deglaze and incorporate any browned bits.
1 minutes
8
Return the seared chicken to the skillet and add the fresh tomato pieces; bring the mixture to a gentle simmer.
1 minutes
9
Simmer uncovered for 8 to 10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has reduced slightly.
9 minutes
10
Taste the sauce and adjust seasoning with additional salt and pepper as needed.
11
Divide the hot cooked rice among four serving plates or bowls and top each portion with the chicken chasseur and its sauce.
12
Garnish with chopped fresh parsley and serve immediately while hot.