Main Dishes, Poultry

Quick Chicken Chasseur

  • 1 pound Chicken breast; boneless
  • 1/3 cup Cornstarch
  • 1/4 cup Oil
  • 1/2 teaspoons Tarragon
  • 1/2 teaspoon Thyme
  • 1/4 teaspoon Pepper
  • 1 cup Scallions, chopped
  • 2 cups Chicken broth
  • 1 tablespoon Sherry
  • 1 cup Mushrooms
  • 3 Tomatos
  • 3 to 4 cups Rice, cooked

    • Dredge chicken in cornstarch. In largeskillet, brown coated chicken in oil. Stir in seasonings and scallions. Cook 2 minutes longer. Add broth and sherry. Cover; simmer 10 minutes. Gently stirin mushrooms.

    Cut tomatoes into eighths. Stir into chicken, simmer 5 minutes longer. Serve over rice. Makes 6 servings.

    I like this recipe because I can move the ingredients around depending on what I have and it's still good.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Maureen Randall of Plymouth, MA. 

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