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
-
Oil 20 ml
-
Chicken breast fillets, skin off 10 x
-
Onion, diced 100 g
-
White wine 100 ml
-
Water 400 ml
-
Cream 100 ml
Preparation
-
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.
-
Serving Suggestion
- Roasted potatoes with thyme and sugar snap peas.
-
Tip
- Substitute chicken for pork or beef.
