Sautéed Chicken with Tomatoes and Mushrooms



U.S. Metric Ingredients
1 1 Chickens, about lb (1.3 kg) each
to taste to taste Salt
to taste to taste Pepper
as needed as needed Vegetable oil
oz (4 tsp) 20 g Butter
oz 45 g Shallots, chopped fine
1 1 Garlic clove, chopped fine
½ lb 240 g Mushrooms, sliced or quartered (see Note)
fl oz 100 mL White wine
½ lb 240 g Tomato concassé
4 fl oz 120 mL Demi-glace
2 tsp 10 mL Chopped parsley
to taste to taste Salt



  1. Cut the chicken into 8 Pieces, as shown in Figure 17.5.
  2. Season the chicken lightly with salt and pepper.
  3. Pour about in. (3 mm) oil into a sauté pans over moderate heat.
  4. Sauté the chicken pieces until they are cooked through. Regulate the heat so they brown well but do not scorch.
  5. Remove the chicken pieces from the sauté pans and keep them hot. (Alternative method: Brown the chicken pieces well in the sauté pans, transfer to a sheet pan or hotel pans, without crowding them, and finish cooking in a 375°F [190°C] oven.)
  6. Drain the oil from the sauté pans and discard. Add the butter to the pans over moderately high heat.
  7. Add the shallots, garlic, and mushrooms. Sauté until tender and lightly browned.
  8. Add the wine. Reduce by half.
  9. Stir in the tomatoes and demi-glace. Return the mixture to a boil.
  10. Stir in the chopped parsley. Season to taste with salt.
  11. Spoon the tomato mixture onto plates and top with the chicken. (If the chicken has cooled, it can be reheated in the tomato mixture, but do not let it cook further.)

Per serving: Calories, 470; Protein, 72 g; Fat, 28 g (53% cal.); Cholesterol, 140 mg; Carbohydrates, 9 g; Fiber, 2 g; Sodium, 370 mg.