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Chicken Chasseur (M, TNT)
Source: Chef 2 Chef
Serves: 4

1-1/2 pounds chicken tenderloin, cut into 1" pieces
2 tablespoons olive oil
1 tablespoon garlic, chopped
4 tablespoons red onions, chopped
16 mushrooms, stem trimmed, cut in quarters
1/2 cup white wine
2 teaspoons tarragon
2 tablespoons parsley, fresh, chopped
1-1/2 cups brown sauce
2/3 cup chunky style pasta sauce
1 tomato, small dice

In olive oil, sauté the chicken pieces over high heat for two minutes until lightly browned. Add onion, garlic, and mushrooms and cook for an additional 1-1/2 minutes.

Add wine, tarragon, and parsley and cook over high heat until liquid reduces by half (approximately 4 minutes).

Add the brown sauce and the tomato sauce and blend in the pan with a rubber spatula. Toss in the chopped tomatoes, blend and serve over cooked rice or pasta.

Poster's Notes:
A mix is fine for the brown sauce. A Chardonnay will complement this dish nicely.

I would decrease the garlic if doubling unless you REALLY like garlic. This sauce (everything but the chicken) can be made ahead.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A