Embark on a culinary journey with Chicken Breasts Chasseur, a tantalizing dish brimming with rustic French charm. Picture tender chicken breasts swathed in a luscious mushroom and white wine sauce, complemented by succulent bacon, shallots, and button mushrooms. This classic French recipe is elevated with the addition of aromatic herbs and a touch of Dijon mustard, resulting in a symphony of flavors that will captivate your palate. Alongside this main course, discover delectable recipes for accompanying dishes that perfectly harmonize with the Chicken Breasts Chasseur. Indulge in the velvety smoothness of Creamy Mashed Potatoes with Roasted Garlic, the vibrant crunch of Sautéed Green Beans with Garlic and Lemon, and the refreshing simplicity of a Classic Caesar Salad. Each recipe is meticulously crafted to enhance the flavors of the chicken, creating a harmonious and unforgettable dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
POULET SAUTE CHASSEUR
Provided by Food Network
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees. Quarter the chickens. Be careful to leave the breasts covered with skin. Be sure the oyster is left attached to the leg. Remove the thighbone and carefully cut off the drumsticks. Reserve until needed. In a large heavy bottomed stock pot, brown the bones and trimmings from the chickens with the chopped carrots and onions. Pour off the excess fat and moisten with the chicken or veal stock. Add the tomato paste and the bouquet garni. This produces an enriched stock for the sauce. Cook at a low simmer for 40 to 45 minutes, then strain and skim off any excess fat. Next gather all ingredients for the sauce, and measure out the wine and cognac. To assemble the dish, season the chicken with salt and pepper. In a large saute pan heat clarified butter and brown the chicken skin side down. When the chicken is browned, remove it from the pan and into a 375 degree oven. Remove excess fat from the pan, return the pan to the heat and saute the mushroom slices. After 2 minutes add the chopped shallots and saute for a couple of minutes longer. Remove the pan from the heat and add the Cognac. Return the pan to the heat and ignite the Cognac. When the flames have died down add the white wine. Reduce by half. Strain the reinforced stock and skim off any fat that has floated to the top. Add the stock to the mushroom mixture and continue reducing. Add the tomato concasse. When the sauce begins to thicken and coats the back of a spoon, swirl in the butter. Once the butter is incorporated and the chopped chervil and tarragon to taste. To assemble the dish, remove the chicken pieces from the oven. Remove the breastbone from the chicken breast. The advantage to removing the breastbone after cooking is that it helps the breast keep its shape and remain moist during cooking. Since breast tend to cook more quickly than thighs, removing the thighbone and leaving the breastbone intact during cooking ensures that the two are done at the same time. Place 1 piece of white meat and 1 piece of dark on a clean plate and cover with the sauce. Garnish with chopped chervil and tarragon and serve immediately.
CHICKEN CHASSEUR OR HUNTER'S CHICKEN
Chicken Chasseur or Hunter's Chicken is one of the most popular French chicken recipes. It contains simple ingredients like bone-in chicken, mushrooms, tomatoes, wine, and herbs. It's very easy to make and looks as amazing as it tastes. Serve it to your guests or family, tell them that it's Chicken Chasseur and you'll impress everybody. But once they've actually sunken their teeth into it, I guarantee they'll be speechless (that happened in my house).
Provided by Edyta
Number Of Ingredients 11
Steps:
- Heat up your oven to 375 F. In order to make Chicken Chasseur with a crispy skin, heat up clarified butter (or a combination of butter with cooking oil) in a cast iron skillet on medium heat. Season the chicken with salt and pepper and once your pan is hot, add chicken (skin side down) and cook undisturbed for 6-7 minutes, until the skin is nicely browned.
- Turned the chicken over and cook for another 4-5 minutes. Transfer the chicken onto a baking sheet and place in the oven for about 15-20 minutes, until the chicken is cooked through and the internal temperature shows 165F.
- Once you've moved your chicken to the oven, discard all but 2 tablespoons of fat from the skillet. Add sliced mushrooms, season with salt and pepper, and cook for about 5 minutes. Then add chopped shallots and let them sweat for another few minutes.
- If using, add cognac and either flambe it or let it almost entirely cook-off. Add wine and deglaze the pan. Cook until about 1 tablespoon of liquid is left.
- Add tomatoes or tomato paste, chicken stock, and let cook for about 10-15 minutes.
- If your sauce is too liquidy, combine 1-2 tablespoons of either Wondra flour or all-purpose flour with a 1/2 cup of water, mix well (until smooth) and add to the sauce to thicken it up. Cook for another 2 minutes.
- Adjust seasoning, add salt and pepper as needed. Once the sauce has the right consistency, turn it off and add 2 tablespoons of cold butter and let it melt into the sauce (Tip: once you've added butter, then you cannot reduce the sauce more as the butter would break);
- Chop tarragon and parsley. Remove the chicken from the oven. Then for serving, you can either put the chicken back into the pan and sprinkle everything with herbs and serve it family style, or you plate the chicken and drench in your sauce, then sprinkle with herbs. Serve with mashed potatoes or egg noodles. Enjoy!
Nutrition Facts : Calories 431 kcal, Carbohydrate 18 g, Protein 49 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 218 mg, Sodium 424 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
CHICKEN SUPREME (SUPREMES DE VOLAILLE)
This is one of my favorite chicken dishes. It's something like chicken corden bleu but much better. A friend's mother was a caterer this was one of her most popular recipes. She says the recipe takes a little time (about an hour or so) but it's well worth it. The dish can be frozen for 2 to 3 months and it gets better when you reheat it.
Provided by Nana Lee
Categories Chicken Breast
Time 58m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Open each whole breast so it lies flat. Pound breasts between sheets of waxed paper with a mallet until thin, leaving each whole breast intact.
- Arrange opened breasts on a tray, smooth side down. Cut a piece of ham and a piece of cheese the same size as half the breast and arrange on top of it.
- Fold breast in half to cover ham and cheese. Seal edges by pounding with mallet. Repeat with remaining breast.
- Roll breasts in 2 tablespoons of flour to coat, shake off excess.
- Heat 2 tablespoons of butter and the oil in a 10-inch skillet.
- Add chicken breasts; cook until underside is golden brown.
- Turn and cook other side 6 to 8 minutes or until golden brown.
- Place breasts on a platter and keep warm in a low oven.
- Add mushrooms, shallots to skillet in which chicken cooked; cook until tender and lightly browned.
- Add tomatoes and wine; simmer until most of the liquid has evaporated.
- Stir in heavy cream; cook until reduced by half. Remove from heat.
- In a 1 quart saucepan melt remaining butter over low heat.
- Stir in the remaining flour with a wire whisk; blend well.
- Add light cream; cook, stirring constantly, until thickened and smooth.
- Add salt and pepper.
- Gradually add sauce to tomato mixture in the skillet and cook over low heat until heated through.
- Pour sauce over chicken and sprinkle with chopped parsley.
JULIA CHILD SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN BREAST
directly from Mastering the Art of French Cooking, Vol. I by Julia Child, Louisette Bertholle and Simone Beck (Knopf, 1961)
Provided by endeavour
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.
- Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done.
- Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes).
- To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.
Nutrition Facts : Calories 499.6, Fat 39.6, SaturatedFat 23.5, Cholesterol 195.2, Sodium 508.4, Carbohydrate 5.2, Fiber 0.4, Sugar 1.8, Protein 27.4
SUPRêME DE VOLAILLE FERMIèRE à LA CRèME (CHICKEN BREAST IN CREAM)
The author Bill Buford adapted this recipe, which he learned while working with the chef Mathieu Viannay at La Mère Brazier in Lyon, France. (Mr. Buford worked with the chef while researching his book "Dirt.") If you just made a batch of chicken stock, there are few better things to do with it than poaching chicken breasts in it. You get two benefits: white meat that is about as moist and tender as possible, and stock that is stronger than when you started, particularly if you poach the entire bird and save the legs for another night. The goal is to keep the liquid well below boiling; it's a stove-top approximation of the sous vide technique.
Provided by Pete Wells
Categories dinner, lunch, poultry, main course
Time 2h
Yield 2 servings
Number Of Ingredients 9
Steps:
- Set the chicken in a large, deep pot. Add the chicken stock, then add enough water to cover the chicken completely. Heat over high until the temperature of the cooking liquid reaches 160 degrees and is hot enough to steam. Cook the chicken until the inner thighs reach a temperature of 145 degrees, 30 to 40 minutes, monitoring the temperature and reducing the heat as needed throughout the cooking process to make sure the liquid stays under a simmer. Remove chicken from liquid and let rest until cool enough to handle, about 15 minutes.
- While chicken rests, start the sauce: In a medium saucepan, whisk the butter and flour over low heat until the mixture melts into a thick, pale roux, 2 to 3 minutes. Slowly add 3 cups of the hot chicken stock to the roux, whisking constantly over low heat, until roux and the liquid are emulsified. Bring to a simmer and cook, whisking occasionally, until the mixture is reduced to 2 cups, about 15 minutes. (Let the remaining stock cool, then refrigerate or freeze for future use.)
- Meanwhile, remove the legs (they will not be fully cooked) and set them aside for another use (see Note). Carefully remove the skin from the chicken breasts, then, starting with the pointed end of each breast, separate the breasts from the breastbone, with your thumb if possible (or your knife if necessary), gently moving your thumb down the center bone that separates the two breasts on each side. Using a knife, ensure that you remove the rest of the breast meat (including the filets) from the bone without tearing; remove and discard any membranes from the surface of each breast. (The meat nearest the bone might still be slightly uncooked, but it will cook through in Step 6.)
- Whisk the cream into the sauce in the saucepan, and continue to cook at a simmer until the sauce is thick enough to coat the back of a spoon and has reduced to about 2 1/2 cups, another 15 to 20 minutes.
- Whisk in the mustard, then lemon juice. Season to taste with salt and pepper, then add the port, if using.
- Add the breasts to the sauce to reheat, basting them until fully cooked through, about 5 minutes. Transfer each breast to a warmed plate and slice thickly, if desired. Gently spoon the sauce over the breast to serve.
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
- Choose the Right Chicken Breasts: Look for boneless, skinless chicken breasts that are of a similar size and thickness. This will help them cook evenly.
- Pound the Chicken Breasts Evenly: This will help them cook more quickly and evenly.
- Season the Chicken Breasts Generously: Don't be afraid to use a lot of salt and pepper. This will help to enhance the flavor of the chicken.
- Sear the Chicken Breasts in a Hot Skillet: This will help to create a nice golden brown crust on the outside and keep the chicken moist on the inside.
- Use a Quality White Wine: The wine you use will contribute to the flavor of the sauce, so choose a wine that you enjoy drinking.
- Simmer the Chicken Breasts in the Sauce: This will help to infuse the chicken with flavor and create a rich, flavorful sauce.
- Serve the Chicken Breasts with a Variety of Sides: Chicken breasts chasseur can be served with a variety of sides, such as rice, pasta, or vegetables.
Conclusion:
Chicken breasts chasseur is a classic French dish that is easy to make and always a crowd-pleaser. The combination of tender chicken, flavorful sauce, and fresh mushrooms is sure to satisfy everyone at your table. So next time you're looking for a quick and easy weeknight meal, give chicken breasts chasseur a try!
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