*  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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