Chicken Chasseur

 
 
 

Ingredients (10 portions)

Amount Measure Name
1kgChicken breast, skin on thick slices
40gKNORR PROFESSIONAL Herb and Spice Puree Garlic 
750mlKNORR Rich Demi Glace Sauce 
15mlSunflower oil
250gButton mushrooms
100gOnions
40mlWine, white
350gTomatoes
1gTarragon

Our products used in this recipe

Preparation

Advance Preparation
If using whole chicken, cut up for saute and remove any excess skin, gristle and bone. Pre-heat oven 180°C(350°F) Gas 4. Warm the serving dishes.

Method
1. Brush the chicken in with the garlic herb paste, mix well. Cover, label and refrigerate until required for use.
2. Make up the demi glace by whisking in 150g of granuals per 1ltr of boiling water. Mix well, cover and keep warm until required for use.
3. Heat the oil in a suitable pan over a medium to high heat. Place the chicken into the pan and cook, turning occasionally until evenly coloured. Add in the mushroom and onions, continue to cook for 2-3 minutes.

4. Add the white wine and tomatoes, bring to the boil, simmer for a few minutes stirring well to remove any residue from the pan. Add the demi glace and, tarragon simmer gently until thoroughly cooked.

Handy hint
Can be served with braised or boiled rice or new crushed potatoes and seasonal vegetables.

Healthy Hint
Use Flora instead of oil for a healthier option. Keep added salt to a minimum. This helps to provide a healthy balanced dish.

Guideline Daily Amounts

Each portion contains:

Guideline Daily Amounts

of an adult woman guideline daily amounts

 
recipe number: 1-EN-81736 recipe code: R0014069
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