Chicken Saute With Mushrooms Shallots And Herbs
|Chicken||3 1⁄2 Pound, cut in 9 pieces|
|Vegetable oil||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)|
|Chopped tarragon/1 1/2 teaspoon dried tarragon||2 Teaspoon|
|Chopped parsley||2 Teaspoon (For Garnish)|
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.
Spoon mushrooms and sauce over chicken.
Top with parsley.