Tuesday, March 21, 2023

Chicken Breasts Chasseur


Ohh la la we are going to make a French recipe with only 8.1g carbs. And we are going to flambé, what fun. 

To flambé: is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames. The word means "flamed" in French. So, I hope you have some cognac in a cupboard somewhere. 

This Chicken Breasts Chasseur serves 4. *tip: 1 breast per serving. With this recipe we are preparing the vegetables while the chicken is baking. If your chicken has come to internal temperature of 165F in 20 minutes and you are still prepping the vegetables keep the chicken in the oven, but reduce the heat under 300F, just to keep it warm until you are done. 


4 bone-in skin-on chicken breasts

Salt and pepper, to taste 

2 tablespoons olive oil, divided 

1 medium carrot, chopped 

1/2 cup chopped onion 

2 cups beef broth 

2 cups sliced mushrooms 

2 shallots, minced or 1/2 teaspoon dried shallots

2 tablespoons cognac 

1/2 cup dry white wine

2 tablespoons chopped fresh tarragon 


Preheat oven to 350F.

Season chicken on both sides with salt and pepper, to taste. In a large skillet on medium heat add 1 tablespoon olive oil. Add the chicken skin side down and cook 4-5 minutes until golden brown. Transfer to a baking pan (if it isn’t nonstick spray with pam) skin side up and bake for 20 minutes or until the internal temperature reaches 165F. Keep warm. 

While the chicken is baking drain most of the fat from the skillet. On medium heat add the carrots and onion and cook until onions become translucent. Add the beef broth increase heat to high bring to boil the reduce heat to simmer and cook 10 minutes. Strain the broth in a fine mesh sieve into a small bowl. 

On medium heat in the same skillet add the remaining tablespoon olive oil when hot add in the mushrooms and shallots; sauté until golden brown. Season with salt and pepper, to taste. Remove pan from heat and add the cognac. Carefully ignite the cognac with a long match. Allow the flame to burn out then add the wine. Let simmer 10 minutes to reduce liquid by half. Add the reserved broth and simmer an additional 5 minutes or until the sauce gets thick enough to coat the back of a spoon. Stir in the chopped tarragon. On a serving platter place chicken breasts and top with sauce. 

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