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Ray of Portland, Oregon keeps coming up with dry chicken and a tasteless Chasseur sauce.


  • 1 Boneless skinless chicken breast
  • 4 TBS olive oil
  • 1 TSP Shallots
  • 1 TSP Garlic
  • 1 Ounce sliced domestic mushrooms
  • 1/3 Cup Chardonnay
  • 1/2 Cup Demiglaze
  • 3 TBS Chopped Tomatoes
  • 1 TSP Reduced balsamic vinegar
  • 1/2 Ounce butter
  • 1 TSP chopped parsley
  • Salt and pepper to taste

Procedure: Season the chicken with salt and pepper. Heat the oil in a skillet and saute the chicken until golden brown. Remove the chicken from the pan and set aside. Add in the shallots and mushrooms to the pan and saute. Add in the white wine and reduce until au sec. Add in the demiglaze and tomatoes and bring to a boil reducing the liquid. Add in the balsamic vinegar. Add parsley and season with salt and pepper to taste. finish in the over and 350 degrees for 20 minutes. Remove from the over and stir in butter to finish. Serve.