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CHICKEN CHASSEUR

Category:    Chicken
Yield: 6 servings
 
      2 lb Chicken breasts, boned                   Thyme to taste
           Salt and pepper to taste                 White cooking wine
           Flour to cover chicken                   Chicken stock
      1 tb Olive oil                         1/2 c  Tomatoes, peeled and
      2 tb Butter                                   -quartered
    1/2 c  Scallions                                Chopped parsley
    1/4 lb Mushrooms, sliced              
 
  Add salt and pepper to flour and dredge the boned chicken. Brown in skillet
  with butter and oil until tender.  Transfer chicken with a slotted spoon to
  dish and keep warm.  Add chopped scallions, mushrooms and tomatoes. Saute.
  Add white wine to deglaze pan and add chicken stock. Season with salt,
  pepper and thyme to taste. Cook 5 minutes uncovered or until thickened.
  Serve sauce over chicken.  Sprinkle with parsley.
  
  Yield:  4 to 6 servings
  

 

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