Chicken Chasseur

CHICKEN CHASSEUR


This is entree recipe for the C-CAP Final Scholarship Competition.

It is one recipe where students' knife skills, sense of timing, kitchen safety and sanitation application, creativity and originality are put to test.

Serves 2-4

Ingredients:

Mise en place for Chicken

2 chicken breast halves, Frenched

Kosher salt

Coarse ground black pepper

2 oz. clarified butter

6-8 tourneed potatoes, boiled and fried lightly

Mise en place for Sauce

1 shallot, minced

2 cloves garlic, minced

6 mushroom caps, sliced

1 tomato, blanched, peeled, seeded and diced

(use half of the tomato for the sauce and half

for garnish)

2 tsp. fresh tarragon, chopped

2 Tbsp. Italian parsley, chopped

4 oz. strong chicken stock

2 oz. chicken glace

2 oz. unsalted butter, cut into cubes, chilled

salt and pepper to taste

Method:

1. Season chicken breast with kosher salt and black pepper.

2. Saute chicken in hot clarified butter skin side down. Brown on both sides and remove

to pie tin. Bake in 400 degree oven, with tourneed potatoes, 12 -14 minutes or until done.

(Do not overcook to prevent drying out the chicken.)

3. In saute pan used to brown chicken, sauté shallots, add garlic, sauté.

Add mushrooms and cook for a minute, Do not brown mushroom.

4. Add chicken stock and reduce. Add chicken glace and reduce to a light sauce

consistency.

5. Add tarragon, parsley, ½ of the diced tomato. Adjust seasoning, return chicken to

reheat, remove and prepare for presentation.

Finish sauce with unsalted butter.

6. Plate.