January Recipe and Video: Willow Room Chicken Chasseur!

January 6, 2013 at 6:05 pm (Uncategorized, Videos) (, , , , , , , )

Willow Room Chicken Chasseur 

Serves 3-4 hungry people


  • 4 each 6 oz. Boneless skinless chicken breasts
  • 4 oz. all-purpose flour ( for dredging chicken)
  • 3 TBSP. butter
  • 6 Scallions sliced thinly
  • 4 pieces of raw bacon
  • 8 oz. fresh sliced mushrooms
  • ½ cup of diced fresh tomatoes
  • 1 cup red wine for deglazing
  • 1 pint reduced beef stock
  • Salt and pepper to taste

First take a medium sauté pan over medium heat. Next chop bacon and add to heated pan. Cook bacon until crispy but not burnt. Remove and put aside. Now dredge the chicken in flour and sauté in bacon grease and butter combo. Cook on the first side down for 5 minutes or until golden brown. Flip the chicken over and brown on the other side. Next remove from sauté pan and place on baking tray and put into a 350F degree oven until the chicken reaches 165F degrees.

While the chicken is in the oven finishing, you will want to return the sauté pan to the stove top and turn to high. Once hot, add the wine to deglaze the pan. Next place remaining ingredients (except for bacon) into the hot pan. Cook these ingredients until tender and sauce thickens. Add bacon back to the sauce and then dress the chicken with the sauce.

Watch a video of Chef George cooking this up, here!


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