Chicken Chasseur | Classic French Chicken Recipe!

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth maintains flavor without alcohol.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian seasoning

Dried herbs are more accessible and last longer.

Add salt and pepper to the chicken breasts, making sure to season all sides.

In a large pan, heat olive oil and butter over medium heat.

Add the chicken breasts to the pan and brown on one side.

Flip the chicken breasts to brown the other side.

Once the chicken is browned on both sides, remove it from the heat and place it on a plate (the chicken will not be cooked through).

Reduce the heat and add sliced shallots to the pan.

Add sliced mushrooms to the pan, cutting larger mushrooms in half or slicing them if needed.

Add sliced garlic and brown everything for about five minutes.

Pour in white wine to deglaze the pan, scraping up any browned bits.

Let the white wine reduce for about five to seven minutes until the volume is reduced by half.

Add canned chopped tomatoes and tomato paste to the pan, stirring to combine.

Add chicken stock, two bay leaves, and fresh thyme (or dry thyme if fresh is not available).

Wait for the liquid to come to a boil.

Once boiling, add the browned chicken breasts back to the pan along with any juices that collected on the plate.

Cover the pan and let it simmer for 20 minutes.

After 20 minutes, uncover the pan and check the sauce; it should be starting to thicken but may still be watery.

Cook for an additional 10 minutes uncovered to reduce the sauce further.

Taste the sauce and adjust seasoning if necessary, though the creator found it perfect without additional salt.

Before serving, add fresh parsley to the sauce for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens