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Chicken Chasseur (or Hunter’s Chicken)

 2 tbsp Butter
 1 tbsp Extra Virgin Olive Oil
 2 lbs Boneless Chicken Breasts
 ¼ cup minced Shallot
 3 Garlic Cloves (minced)
 10 oz Baby Bella Mushrooms (sliced thin)
 2 Tomatoes (seeded, and diced small)
 ¼ cup Heavy Cream
 ½ cup Dry White Wine
 ½ cup Low Sodium Chicken Stock
 2 tbsp Lemon Juice
 1 tbsp Flour
 2 tbsp Basil (chiffonade)
1

In a large skillet over medium heat, melt your butter and oil. Pat your chicken breasts dry with a paper towel and season both sides with salt and pepper, liberally. When the butter starts to foam, add in your chicken and sear on both sides (about 3-4 minutes per side) until a golden brown crust forms.

2

Remove the chicken from the pan and place on a plate. Add in your shallots and garlic to the pan and saute for 2 minutes. Add in your mushrooms and tomatoes and saute about 8 minutes over a medium heat, stirring frequently.

3

Return the chicken to the pan and add in your cream, wine, stock, and lemon juice immediately. Bring the liquids to a boil, then reduce to a simmer and cook until the chicken has cooked through. Remove the chicken again from the pan and place on a serving platter, and stir in your flour, cooking the liquid another 3 minutes to thicken.

4

Taste and season with salt and pepper.
* Pour the sauce over the chicken and sprinkle the fresh basil on top. Serve hot.