Hello! And welcome to fixmyrecipe.com, Chef Billy Parisi here.
We have another recipe email from ‘Ray Fischer’ of Portland, Oregon. He sent in a classic Chicken Chasseur. He said his chicken is just coming up dry and the sauce is extremely bland. Don’t worry Ray, I got a few tricks of my slither, they’re going to set your palate on fire.
Ray, first things first, let’s get this pan on a high heat while we season our chicken. Okay Ray, don’t forget to season our chicken with a little bit of salt on both sides and pepper. Now, a lot of people pound out chicken breast. But let me tell you something Ray, I like fat, juicy, thick chicken, not some piece of paper fried off in some oil, okay. All right Ray, now that our pan is screaming hot, let’s heat it with oil and saute this chicken off. Then, we are going to simply add our chicken breast. Okay Ray, it roughly takes about four minutes for the one side of chicken to become nice and golden brown. Check this out. Absolutely beautiful! Simply flip that right over in the pan, finish sauteing. Okay Ray, now that this chicken is cooked about halfway through, let’s set it to the side and make the sauce that you say so bland.
Okay Ray, here’s the first step. Instead of just adding shallots and mushrooms, let’s put a little garlic in the mix. Here we go. Some nice chopped shallots and one of my old time favorite, it’s garlic and some mushrooms. Now, we are simply going to throw this right back on the burner. Okay Ray, the mushrooms are going to soak up a lot of that olive oil. So, you might just need to heat it with a little bit extra. Ray, this smells absolutely incredible. I wish you are in this kitchen with me. Mr. Fischer, now we’re going to deglaze with little white wine. Okay Ray, we want to cook this wine down to all set which means almost gone. Now, we’re going to pour in our beautiful demi glass which is simply the stock reduced in half. And some of our diced chopped tomatoes. And to further enhance the flavor of this sausage that you’re saying is bland, we are going to kick it up a notch and add a little balsamic vinegar that has been reduced. To simply do this, just cook it to 234 degrees and chill it. Here we go, just a little bit. That will be plenty, let’s heat it right back on the burner and cook it a little bit.
Don’t forget Ray, you are going to need to season the sauce with a little salt and pepper. Let’s not forget about our happy little chicken breast, that needs a little love too. We’re going to finish cooking it right in our sauce. And still a little parsley on there for a little color and simply put it right back on the burner. Now, if you don’t have a cap for it, grab another lovely saute pan, put it right over the top. No big deal, it cooks just the same. Alright Ray, after cooking while covered, our chicken is finished. Let’s take it off the burner and get a little taste. It looks awesome! Okay Ray, let’s put our chicken to the side and add in some nice whole butter to our sauce. Oh yeah, look at that nice silky sheen on the top of that sauce. Okay Ray, I can barely stand it anymore. I’ve got to try this as soon as I possibly can. But first, don’t forget, season up that chicken breast. Don’t pound it out. Leave it nice and fat for all the juice s to hold in. Two, use a garlic in your sauce. And three, use a little reduced balsamic vinegar. I promise, that is going to go a long way because the flavors are just incredible in this.
Don’t forget, check out fixmyrecipe.com. See all the kitchen quandaries that I’ve fixed. For now, I got to taste the new one improved, Chicken Chasseur!
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