Hunter Style Chicken- Chicken Chasseur

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 bone-in skin on chicken breast halves
• 2 tablespoons vegetable oil
• 8 ounces button mushrooms, sliced
• 1 minced medium shallot
• 3 tablespoons brandy (or cognac)
• 1/2 cup dry wine
• 3 1/2 cups chicken broth
• 1/3 cup drained canned diced tomato
• 3 tablespoons cold butter (cut into 4 pieces)
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh tarragon

Recipe

• 1 sprinkle salt and pepper over chicken.
• 2 heat oil in skillet over med heat. add chicken breasts, skin down, and cook without moving them until skin is crisp and well browned, 5 to 8 minutes.
• 3 turn chicken over and cook for additional 5 minutes or until chicken is browned on other side. remove chicken from pan and set aside.
• 4 pour off all but 2 tbs of fat from pan. add mushrooms and cook over medium-high heat until mushrooms start to brown (6 to 8 minutes).
• 5 reduce heat to medium and add shallots, cook until soft (about 1 minute).
• 6 remove pan from heat and add brandy. let stand until brandy warms slightly, about 10 seconds. wave a long match over skillet until brandy ignites. return pan to medium-high heat and shake skillet until flames die.
• 7 add wine. using wooden spoon, scrape browned bits from pan bottom and simmer for about 3 minutes.
• 8 add broth and tomatoes and simmer over medium-high heat for about 25 minutes.
• 9 while sauce is simmering, put chicken on a baking sheet and put in oven for 15-20 minutes or until chicken reads 160 degrees.
• 10 when chicken is done, put on serving dish and cover with tent of foil.
• 11 when sauce is done, whisk in butter, one piece at a time until incorporated. add parsley and tarragon and salt and pepper to taste.
• 12 spoon sauce over chicken. serve.