| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Poultry | 4 | Servings |
INGREDIENTS
| 4 | tb | Olive oil; (up to 6) |
| 4 | Whole chicken breasts | |
| 3 | Cloves garlic; minced | |
| 1 | tb | Dried tarragon |
| Pepper to taste | ||
| 1 | c | Chicken broth |
| 1 | c | Beef broth |
| 1 | c | Dry white wine |
| 4 | tb | Cornstarch mixed with 1/2 cup water |
| 1 | c | Freshly diced tomato |
| 2 | c | Sliced fresh mushrooms |
| Salt to taste |
INSTRUCTIONS
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. Recipe by: Trio Restaurant, Egg harbor, WI Posted to MC-Recipe Digest V1 #861 by Mark Scheffler <[email protected]> on Oct 23, 1997
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