One of my favorite clients gave me a cookbook that her family friend/cousin wrote, My Beverly Hills Kitchen, and slowly but surely, I’ve been cooking my way through it both on my own, and for aforementioned client.
This week, I did the Chicken Chasseur – a French dish made up of Chicken Breasts, in a White Wine, Lemon Cream Sauce, with Mushrooms and Tomato and then topped with fresh basil. Hello flavor!
This dish looks and smells incredibly impressive, but is SO easy to do!
I call dishes like this a “quick braise” – meaning, for the majority of the time, you’re cooking your protein in some kind of liquid. Usually when braising things like red meat, you’d braise for 3+ hours – chicken however, braises super quick, and the jus (or liquid) that comes out as a result is delicious.
Try this for your next dinner party, or for a quick weeknight meal!
Chicken Breasts cooked in a White Wine Lemon Sauce with Tomatoes and Mushrooms