Chicken Breasts Chasseur
From the FCI's salute to Healthy Cooking
4 bone-in chicken breasts with skin (6 ounces each)
Salt and freshly ground pepper
2 tsp olive oil
1 medium carrot, chopped
1/2 C chopped onions
2 C brown veal stock (p34)
2 C sliced button mushrooms
2 shallots, minced
2 tbsp cognac
1/3 C dry white wine
2 tbsp chopped fresh tarragon
Preheat the oven to 350
Season the chicken with salt and pepper. Warm 1 tsp of oil in a large nonstick saute pan over medium heat. Carefully lay the chicken breasts, skin side down, in the pan. Sear for 3 min, 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 the when 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 mins, 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 tsp oil in a med saute pan over med heat. Add the mushrooms and shallots. Saute for 5 min, or until the mushrooms are golden. Season with 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 med-high heat. Reduce the heat to med and simmer for 10 min, or until the liquid has reduced by half. Add the reserved stock and simmer for 5 min, 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 breast in the center of each of 4 warm dinner plates.
Or, place Parsleyed Noodles on 4 dinner plates. Top each with a chicken breast and mushroom sauce. Sprinkle with the sauteed carrots and celery root. Remove and discard the chicken skin before eating.
Yields :4 servings
Per serving: 269 calories, 10 g total fat, 2.4g saturated fat, 77mg cholesterol
4 bone-in chicken breasts with skin (6 ounces each)
Salt and freshly ground pepper
2 tsp olive oil
1 medium carrot, chopped
1/2 C chopped onions
2 C brown veal stock (p34)
2 C sliced button mushrooms
2 shallots, minced
2 tbsp cognac
1/3 C dry white wine
2 tbsp chopped fresh tarragon
Preheat the oven to 350
Season the chicken with salt and pepper. Warm 1 tsp of oil in a large nonstick saute pan over medium heat. Carefully lay the chicken breasts, skin side down, in the pan. Sear for 3 min, 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 the when 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 mins, 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 tsp oil in a med saute pan over med heat. Add the mushrooms and shallots. Saute for 5 min, or until the mushrooms are golden. Season with 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 med-high heat. Reduce the heat to med and simmer for 10 min, or until the liquid has reduced by half. Add the reserved stock and simmer for 5 min, 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 breast in the center of each of 4 warm dinner plates.
Or, place Parsleyed Noodles on 4 dinner plates. Top each with a chicken breast and mushroom sauce. Sprinkle with the sauteed carrots and celery root. Remove and discard the chicken skin before eating.
Yields :4 servings
Per serving: 269 calories, 10 g total fat, 2.4g saturated fat, 77mg cholesterol