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Chicken Saute With Mushrooms Shallots And Herbs

Chicken.Maximus's picture
  Chicken 3 1⁄2 Pound, cut in 9 pieces
  Vegetable oil 1 Tablespoon
  Butter 1 Tablespoon
  Mushrooms 1⁄4 Pound, sliced
  Shallot 4 Teaspoon, finley minced
  Dry white wine 1⁄2 Cup (8 tbs)
  Tomato flavored brown sauce 2⁄3 Cup (10.67 tbs)
  Brown sauce 2⁄3 Cup (10.67 tbs) (Tomato Flavored)
  Cognac 4 Teaspoon
  Chopped tarragon/1 1/2 teaspoon dried tarragon 2 Teaspoon
  Chopped parsley 2 Teaspoon (For Garnish)
  Salt To Taste

Pat chicken dry.
Sprinkle lightly on all sides with salt and pepper.
Heat oil with butter in heavy large skillet over medium-high heat.
Add chicken pieces (in batches if necessary) and brown thoroughly on all sides; do not crowd.
Transfer to plate using slotted spoon.
Add mushrooms to skillet and brown.
Reduce heat to low.
Return all chicken to skillet with juices remaining on plate.
Cover and simmer until breast pieces are tender, about 15 minutes.
Transfer breast pieces to platter using slotted spoon.
Cover and keep warm.
Add shallot to skillet.
Continue cooking remaining chicken until tender, about 10 minutes.
Transfer to same platter, leaving vegetables in skillet.
Skim off as much fat as possible from mixture in skillet.
Reheat until very hot.
Pour in wine and bring to boil.
Let boil, stirring and skimming frequently, until reduced by about half.
Reduce heat to medium, add brown sauce and 2 teaspoons Cognac and continue simmering, stirring frequently, until sauce is thick enough to coat spoon.
Stir in tarragon and remaining Cognac.
Adjust seasoning.
Spoon mushrooms and sauce over chicken.
Top with parsley.

Recipe Summary

Side Dish

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Chicken Saute With Mushrooms Shallots And Herbs Recipe