Easy Chicken Chasseur Recipe

5 2 4
Easy Chicken Chasseur Recipe
Easy Chicken Chasseur Recipe photo by Taste of Home
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Easy Chicken Chasseur Recipe

Read Reviews
5 2 4
Publisher Photo
Lillian Charves, of New Bern, North Carolina says, “I clipped a variation of this recipe from a magazine many years ago and have made changes to reduce the amount of fat and sodium. Need proof that everyone loves this delicious, special-tasting dish? There are never any leftovers!”
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 cup cornstarch
  • 1 pound boneless skinless chicken breasts, cut into 1-inch strips
  • 4 teaspoons olive oil, divided
  • 1 cup sliced fresh mushrooms
  • 3 green onions, thinly sliced
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup sherry or reduced-sodium chicken broth
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium tomatoes, cut into wedges and seeded
  • Hot cooked rice, optional

Directions

Place cornstarch in a large resealable plastic bag. Add the chicken, a few pieces at a time, and shake to coat. In a large nonstick skillet coated with cooking spray, brown chicken in 2 teaspoons oil. Remove and set aside.
In the same skillet, saute mushrooms and onions in remaining oil until tender. Add the broth, sherry and seasonings; bring to a boil. Carefully return chicken to the pan; simmer, uncovered, for 4-6 minutes or until chicken is no longer pink. Stir in tomatoes; heat through. Serve with rice if desired. Yield: 4 servings.
Originally published as Easy Chicken Chasseur in Healthy Cooking April/May 2009, p27

Nutritional Facts

3/4 cup: 260 calories, 7g fat (1g saturated fat), 63mg cholesterol, 283mg sodium, 18g carbohydrate (3g sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.

  • 1/2 cup cornstarch
  • 1 pound boneless skinless chicken breasts, cut into 1-inch strips
  • 4 teaspoons olive oil, divided
  • 1 cup sliced fresh mushrooms
  • 3 green onions, thinly sliced
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup sherry or reduced-sodium chicken broth
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium tomatoes, cut into wedges and seeded
  • Hot cooked rice, optional
  1. Place cornstarch in a large resealable plastic bag. Add the chicken, a few pieces at a time, and shake to coat. In a large nonstick skillet coated with cooking spray, brown chicken in 2 teaspoons oil. Remove and set aside.
  2. In the same skillet, saute mushrooms and onions in remaining oil until tender. Add the broth, sherry and seasonings; bring to a boil. Carefully return chicken to the pan; simmer, uncovered, for 4-6 minutes or until chicken is no longer pink. Stir in tomatoes; heat through. Serve with rice if desired. Yield: 4 servings.
Originally published as Easy Chicken Chasseur in Healthy Cooking April/May 2009, p27

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Reviews forEasy Chicken Chasseur

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MY REVIEW
Lisa** User ID: 5935607 182963
Reviewed Apr. 16, 2011

"This is an excellent recipe. My entire family loves it! I use the broth and sherry cooking wine and usually double everything because it goes quickly!"

MY REVIEW
cynthiaelliott User ID: 1867504 180324
Reviewed Apr. 28, 2010

"My family loved this recipe. My son doesn't like stir fry very well, but this has the veggies that he loves. I would definely make it again."

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