Chicken Chasseur

• Prep: 5 mins

• Cook: 40 mins

• Yields: 4 Servings

Ingredients

• 1 tablespoon olive oil

• 4 boneless chicken breasts

• 1 teaspoon kosher salt, divided

• 1/2 teaspoon freshly ground black pepper, divided

• 1 tablespoon butter

• 1 onion, chopped

• 3/4 pound mushrooms, sliced

• 2 cloves garlic, minced

• 1 1/2 teaspoons flour

• 6 tablespoons dry vermouth or dry white wine

• 2/3 cup canned low-sodium chicken broth or homemade stock

• 1 cup freshly diced tomatoes

• 1/4 teaspoon dried thyme

• 2 tablespoons chopped fresh parsley

  Directions

1. In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and add to the pan. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan.

2. Add the butter to the pan and reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Raise the heat to moderately high. Add the mushrooms, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.

3. Add the flour and cook, stirring, for 30 seconds. Stir in the vermouth and bring back to a simmer.

4. Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoon salt.

5. Add the chicken and any accumulated juices. Reduce the heat; simmer, covered, until the chicken is done, about 10 minutes.

6. Stir in the parsley and the remaining 1/4 teaspoon pepper.

7. Serve