There are millions of chicken recipes floating around on the internet, in restaurants and home kitchens, but when I find one that’s super delicious, I love to share them with my friends, family and followers. This recipe comes from Alex Hitz, the author of the famous cookbook, “My Beverly Hills Kitchen.” Alex is also the Chef in Chief for House Beautiful Magazine. By the way, I gave him that title because it is so befitting of his work and expertise. Most of his recipes are basic but he can get a bit Beverly Hills on you every now and then so be inspired to step outside your box. This recipe happens to be super easy even though the name may indicate otherwise. Chicken Chassuer.

“Chasseur, literally “hunter” in French, is a method of preparation that traditionally is made with mushrooms, tomatoes, white wine, and shallots. It says autumn to me, but truly, I think that rule can easily be bent. One of the short cuts I employ as a deviation from the traditional Cuisine Francoise standard is the addition of beef stock instead of a veal demi-glace for flavor in the sauce. As such, this preparation is extremely easy, yet it tastes as if you have been simmering and prepping for days.” By Alex Hitz.

Try this recipe any night of the week or for a special dinner with candlelight and wine. Don’t forget to check the ingredients before you head to the market, in case you need to pick up additional items you may not have in your pantry.

Enjoy,

MJ

Ingredients: 2 tablespoons salted butter 1 tablespoon vegetable oil 2 pounds boneless, skinless chicken breasts (about 3 breasts) ½ teaspoon salt, divided ¼ teaspoon plus 1/8 teaspoon ground black pepper ¼ cup minced shallots 1 teaspoon minced garlic ½ pound sliced mushrooms ¾ pounds firm tomatoes, peeled, seeded, and chopped ¼ cup heavy cream ½ cup white wine ½ cup beef stock 2 tablespoons lemon juice 1 tablespoon flour 2 tablespoons chopped fresh basil

Directions:

1. In a large skillet over medium-high heat, melt the butter with the oil. Season the chicken on both sides with 1/8 teaspoon salt and 1/16 teaspoon ground black pepper per side, for a total of ¼ teaspoon salt and 1/8 teaspoon ground black pepper. When the foaming has subsided, sear the chicken on both sides, approximately 3 minutes per side, until a brown crust starts to form.
2. Remove the chicken from the pan, and add the shallots and the garlic and sauté for 2 minutes. Add the mushrooms and the tomatoes and sauté for about 5 minutes, until they are slightly soft.
3. Return the chicken to the pan and immediately add the cream, wine, beef stock, lemon juice, and the remaining ¼ teaspoon salt, and the remaining ¼ teaspoon black pepper, and continue to sauté for about 6 more minutes, until the chicken is fully cooked but still very moist.
4. Transfer the chicken to a warm serving platter. Add the flour to the pan to thicken the sauce. Whisk it, and then stir in the basil and spoon the sauce over the chicken. Serve it immediately.