Title: Trio Chicken Chasseur
Categories: Poultry
Yield: 4 Servings

4 tb Olive oil; (up to 6)
4 Whole chicken breasts
3 Cloves garlic; minced
1 tb Dried tarragon
Pepper to taste
1 c Chicken broth
1 c Beef broth
1 c Dry white wine
4 tb Cornstarch mixed with 1/2
-cup water
1 c Freshly diced tomato
2 c Sliced fresh mushrooms
Salt to taste

Split, bone, and skin chicken breasts, yielding 8 pieces of about 6 oz
each, or use 8 already boned and skinned breasts.

Pat chicken dry. Heat oil in non-stick skillet. Brown breasts on both
sides, 1 to 2 minutes per side. Transfer to Dutch oven, layering pieces if
desired.

Add garlic, tarragon, pepper, broths and wine. Cover, bring to a low boil,
then boil for 7 minutes or until chicken breasts are cooked through. When
done, remove chicken from liquid and cover to keep warm.

Strain broth. Return broth to a boil, then slowly add cornstarch/water
mixture until sauce thickens enough to coat the back of a spoon. Remove
from heat and adjust seasonings if necessary. Add tomatoes and mushrooms
and let set for 3 minutes.

Set 2 chicken breast halves on each serving plate and top with sauce. Serve
with Garlic Horseradish Mashed Potatoes. Makes 4 servings.

Note: Not all of the sauce will be used up when serving this dish.

Recipe by Ronald Perley, chef and owner, Trio Restaurant, Egg Harbor,
Wisconsin.

Recipe by: Trio Restaurant, Egg harbor, WI

Posted to MC-Recipe Digest V1 #861 by Mark Scheffler
on Oct 23, 1997