Roast Chicken, Chasseur Sauce
A twist on a classic French sauce sometimes called hunter sauce, made with any available vegetables found on hunting trips.
Ingredients
Method
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Oil 20 ml
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Chicken breast fillets, skin off 10 x
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Onion, diced 100 g
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White wine 100 ml
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Water 400 ml
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Cream 100 ml
Preparation
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Method
- Heat half the oil in a large frying pan and brown chicken breasts, finish cooking in the oven at 170 degree Celsius until cooked through. Keep warm.
- Add the remaining oil, onions and cook for 3-4 minutes or until softened. Add wine to frypan and reduce by half.
- Transfer wine and onion to a saucepan, add water and CONTINENTAL Professional Gluten Free Cream of Mushroom Soup Mix and KNORR Pronto Napoli while stirring continuously. Simmer for 10 minutes.
- Add cream to sauce and cook gently until heated through.
- Serve chicken breasts with chasseur sauce.
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Serving Suggestion
- Roasted potatoes with thyme and sugar snap peas.
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Tip
- Substitute chicken for pork or beef.