Chasseur Chicken - Chicken with Mushroom Sauce

Chasseur Chicken is a culinary school classic and is also a creative and delicious thing to do with the chicken breasts that currently live in most of our freezers.

Traditionally bone-in chicken or even whole chickens could be used, but chicken breast is easy and cooks quickly. For those who find chicken breast boring or dry, any kind of chicken can be used. :)

The chasseur sauce is a sauce with mushrooms, white wine and shallots and finished with tarragon and parsley. It's a French culinary standard, referenced by many sources from Escoffier to the Food Network.

Here are a few versions from trusted sources:
Cook's Illustrated
Food Network (Bobby Flay from Boy Meets Grill)
Another one from Food Network from the The French Culinary Institutes's Salute to Healthy Cooking

I doubt I am the only one who feels like something new to do with chicken is always a good thing. Slightly unphotogenic but quite tasty, I served this with sauteed broccolini seasoned simply with salt and pepper and my classic roasted potato recipe.

Chasseur Chicken (Chicken with Mushroom Sauce):
(serves 4)
4 large chicken breasts, or 4 portions chicken
8 oz mushrooms, sliced thin
1 large shallot, chopped
4 garlic cloves, minced
2 medium tomatoes, seeded and chopped (remove skins by blanching ahead of time if you can)
1/4 c brandy
1/2 c dry white wine
2 tbs fresh tarragon, chopped
2 tbs fresh parsley, chopped
Olive oil for sauteing
Flour for dusting chicken breasts
Salt and pepper to taste

Directions:
Mise en place (everything in it's place, prepped) makes this recipe a breeze.

Dust chicken on all sides with seasoned flour (salt and pepper). Heat olive oil in a saute pan and brown chicken on all sides. Place in 350 degree oven to cook through.

In the same skillet, saute shallots until softened, then add mushrooms. You may need more oil here, add more if needed. Then add garlic and tomatoes. Salt and pepper as you go along, as needed.

Add brandy and deglaze pan. Once pan is almost dry, add wine and simmer until reduced. Once chicken is almost done (about 10 minutes total in oven), add herbs to sauce and adjust final seasonings and reduce to desired consistency. Serve over chicken.