Chicken Breasts Chasseur (Supremes de Volaille Chasseur) Recipe

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Chicken Breasts Chasseur (Supremes de Volaille Chasseur)
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Ingredients
11
Count
Nutrition
240
Calories
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Ingredients:

Directions:

  1. Preheat the oven to 350 F.
  2. Season the chicken with the salt and pepper. Warm 1 teaspoon of the oil in a large nonstick saute pan over medium heat. Carefully, lay the chicken breasts, skin side down, in the pan. Sear for 3 minutes, or until the skin has nicely browned. Transfer the chicken, skin side up, to a nonstick jelly-roll pan. Reserve the saute pan.
  3. Bake the chicken for 20 minutes, or until the juices run clear when the chicken is pierced with a knife.
  4. While the chicken is cooking, remove most of the fat from the saute pan. Add the carrots and onions to the pan. Saute over medium heat for 3 minutes, or until the vegetables begin to caramelize. Add the stock and raise the heat to high. Bring to a boil, then reduce the heat to medium. Simmer for 10 minutes, or until the liquid has reduced by half. Strain through a fine sieve into a small bowl; skim off any fat that rises to the surface.
  5. Warm the remaining 1 teaspoon oil in a medium saute pan over medium heat. Add the mushrooms and shallots. Saute for 5 minutes, or until the mushrooms are golden. Season with the salt. Remove the pan from the heat and add the cognac. Carefully ignite the cognac with a long match. Allow the flame to burn out, then add the wine. Return the pan to the heat.
  6. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 10 minutes, or until the liquid has reduced by half. Add the reserved stock and simmer for 5 minutes, or until the sauce is thick enough to coat the back of a spoon. Stir in the tarragon. Taste and adjust the seasoning.
  7. Remove the skin from the chicken breasts. Carefully cut the breast meat from the breast bone and then cut each breast, on the diagonal, into 2 pieces. Place a divided chicken in the center of each of 4 warm dinner plates.
  8. Or, place Parsleyed Noodles on 4 dinner plates. Top each with a chicken breast and the mushroom sauce. Sprinkle with the Sauteed Carrots and Celery Root. Remove and discard the skin from the chicken before eating.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 239.94 Kcal (1005 kJ)
Calories from fat 82.73 Kcal
% Daily Value*
Total Fat 9.19g 14%
Cholesterol 37.42mg 12%
Sodium 318.59mg 13%
Potassium 537.28mg 11%
Total Carbs 18.96g 6%
Sugars 7.46g 30%
Dietary Fiber 3.35g 13%
Protein 13.62g 27%
Vitamin C 7.9mg 13%
Vitamin A 0.2mg 5%
Iron 1.6mg 9%
Calcium 65.4mg 7%
Amount Per 100 g
Calories 74.7 Kcal (313 kJ)
Calories from fat 25.76 Kcal
% Daily Value*
Total Fat 2.86g 14%
Cholesterol 11.65mg 12%
Sodium 99.19mg 13%
Potassium 167.27mg 11%
Total Carbs 5.9g 6%
Sugars 2.32g 30%
Dietary Fiber 1.04g 13%
Protein 4.24g 27%
Vitamin C 2.4mg 13%
Iron 0.5mg 9%
Calcium 20.4mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.9
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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