Wayne Gisslen

Chicken Chasseur

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Preparation info
  • portions:

    10

    portion size: ½ chicken, 3 fl oz 90 ml ) sauce
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
5

Method

  1. Cut the chickens into 8 pieces. Season with salt and pepper.
  2. Heat the oil in a brazier or large sauté pan. Brown the chicken well on all sides.
  3. Remove the chicken pieces from the pan. Cover and keep them hot.
  4. Add the shallots and mushrooms to the pan and sauté lightly without browning.
  5. Add the white wine and reduce by three-fourths

Per serving: Calories, 780; Protein, 76 g; Fat, 47 g (55% cal.); Cholesterol, 250 mg; Carbohydrates, 72 g; Fiber, 1 g; Sodium, 290 mg.