*  Exported from  MasterCook  *

                          Trio Chicken Chasseur

Recipe By     : Trio Restaurant, Egg harbor, WI
Serving Size  : 4    Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Tablespoons   olive oil -- (up to 6)
   4      Whole         chicken breasts
   3      Cloves        garlic -- minced
   1      Tablespoon    dried tarragon
                        pepper to taste
   1      Cup           chicken broth
   1      Cup           beef broth
   1      Cup           dry white wine
   4      Tablespoons   cornstarch mixed with 1/2 cup water
   1      Cup           freshly diced tomato
   2      Cups          sliced fresh mushrooms
                        salt to taste

Split, 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.



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