Try this Trio Chicken Chasseur recipe, or contribute your own.
Suggest a better descriptionSplit, 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
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Serving Size: 1 Serving (826g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 320 | ||
Calories from Fat: 38 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 136.9mg | 42 % | |
Sodium 1992.2mg | 69 % | |
Potassium 1024.3mg | 27 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 2.4g | ||
Protein 61.6g | 88 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 320
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