Please click here to visit our new website

Chicken Chasseur

A really easy delicious winter dish!


  • 8 chicken breasts
  • 200g chestnut mushrooms
  • 100g butter
  • 40g shallots, finely chopped
  • 400ml dry white wine
  • 400ml chicken stock
  • 1 tbsp snipped flat leaf parsley
  • 1 tsp snipped tarragon
  • Salt and freshly ground black pepper


  1. Wipe the mushrooms clean or peel them and slice them finely and evenly.
  2. Heat half of the butter in a shallow pan, add the mushrooms and cook over medium heat for 1 minute.
  3. Add the shallot and cook for 1 more minute allowing them to go translucent, without colour.
  4. Tip the mushrooms and shallots into a fine mesh colander to drain off the coking butter.
  5. Put them back into the pan and add the wine and reduce it by half over medium heat.
  6. Pour in the stock and cook gently for 10-15 minutes or until the sauce is thick enough to coat the back of a spoon.
  7. In the meantime cook the chicken breast in either some butter and allow to go golden or under the grill.
  8. Take the (liquid)pan off the heat and whisk in the remaining butter and the snipped herbs.
  9. Season to taste and pour over the chicken.

Comment on this post