Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Olive oil - (up to 6)

  2. 4 Chicken breasts

  3. 3 Garlic - minced

  4. 1 tablespoon 15ml Dried tarragon

  5. Pepper to taste

  6. 1 cup 237ml Chicken broth

  7. 1 cup 237ml Beef broth

  8. 1 cup 237ml Dry white wine

  9. 4 tablespoons 60ml Cornstarch mixed with

  10. 1/2 cup water

  11. 1 cup 62g / 2 1/5oz Freshly diced tomato

  12. 2 cups 474ml Sliced fresh mushrooms

  13. Salt to taste

Instructions Jump to Ingredients ↑

  1. Split, bone, and skin chicken breasts, yielding 8 pieces of about 6 oz each, or use 8 already boned and skinned breasts.

  2. Pat chicken dry. Heat oil in non-stick skillet. Brown breasts on both sides, 1 to 2 minutes per side. Transfer to Dutch oven, layering pieces if desired.

  3. Add garlic, tarragon, pepper, broths and wine. Cover, bring to a low boil, then boil for 7 minutes or until chicken breasts are cooked through. When done, remove chicken from liquid and cover to keep warm.

  4. Strain broth. Return broth to a boil, then slowly add cornstarch/water mixture until sauce thickens enough to coat the back of a spoon. Remove from heat and adjust seasonings if necessary. Add tomatoes and mushrooms and let set for 3 minutes.

  5. Set 2 chicken breast halves on each serving plate and top with sauce. Serve with Garlic Horseradish Mashed Potatoes. Makes 4 servings.

  6. Note: Not all of the sauce will be used up when serving this dish.

  7. Recipe by Ronald Perley, chef and owner, Trio Restaurant, Egg Harbor, Wisconsin.


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