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Chicken Chasseur

4 chicken breasts
1/2 pound very small white boiling onions
1 tablespoon butter
1 tablespoon oil
1 cup beef flavored bouillon
1/2 pound fresh mushrooms, sliced
2 tablespoons heavy cream
salt
fresh ground black pepper
fresh parsley, chopped

Saute the onions in the butter and oil in a large pot on high heat for 2 to 3 minutes. Brown the chicken . Add the bouillon, mushrooms, salt and pepper. When the bouillon comes to a boil, cover and reduce heat to low. Cook about 30 minutes per pound of chicken. Remove chicken from pot. Add cream to gravy and stir thoroughly. Serve over chicken and in gravy boat. Garnish with parsley.

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