Chicken Chasseur

Description

• Makes 6 servings

Ingredients

• 1 pound boned and skinned chicken breast strips
• ⅓ cup cornstarch
• 1 teaspoon salt
• ½ teaspoon thyme
• ¼ teaspoon ground black pepper
• 2 tablespoons butter or margarine
• 2 tablespoons vegetable oil
• 1 cup sliced green onions
• 1 x 8-ounce can sliced mushrooms, drained
• ½ teaspoon tarragon
• 1½ cups chicken broth
• ¼ cup dry sherry
• 3 fresh tomatoes, peeled and cut into eighths
• 3 cups hot cooked rice
• 2 tablespoons chopped fresh parsley for garnish

Directions

1. Dredge chicken in cornstarch seasoned with salt, thyme, and pepper.
2. Cook chicken in butter and oil in large skillet over medium heat until brown on all sides.
3. Stir in onions and mushrooms; continue cooking 2 minutes.
4. Add tarragon, broth and sherry; cover and simmer 10 minutes.
5. Stir in tomatoes; cover and cook 5 minutes longer.
6. Serve over hot rice.
7. Garnish with parsley.