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Chicken Chasseur Hunter Style

A classic French bistro entree featuring pan-seared Airline chicken breasts flamed in brandy and served with a rich Chasseur sauce made from sautéed mushrooms, shallots, tomato concassé, Chablis white wine, RC Hunter Sauce Mix, and RC Umami Sensations® powders.

Yield / Servings

20 Portions (1¾ Qts. Sauce)

Category

Meat & Poultry Entrees / Classical French

Filed Under: Poultry Entrees Hunter Sauce Mixes Umami Sensations® Chicken Bases

Ingredients

17 Components
Poultry Searing & Deglaze
Chicken Breasts Airline or Frenched cuts 20 count
Kosher Salt & Black Pepper As needed
Olive Oil 8 oz.
Fresh Shallots Minced 2 oz.
Brandy For flambé pan deglaze 8 oz.
RC Premier Chicken Base Prepared liquid broth 1 quart
Chasseur Hunter Sauce (Yield: 1¾ Qts.)
Whole Butter 2 Tbsp.
Fresh Mushrooms Sliced 1 lb.
Fresh Shallots Minced 2 oz.
Fresh Garlic Minced 1 oz.
Tomato Concassé Peeled, seeded, small diced 2 cups
Brandy 3 oz.
Chablis White Wine 1 cup
Bay Leaf & Fresh Thyme 1 bay / 1 pinch
RC Hunter Sauce Mix Prepared to label directions 1½ quarts
Fresh Tarragon Chopped 1 Tbsp.
RC Umami Powders Shiitake Mushroom & Mirepoix ¼ tsp. each

Preparation Steps

1
Sear & Flambé Airline Chicken Breasts

Season 20 Airline chicken breasts with salt and black pepper. Heat 8 oz. olive oil in braising pans over high heat; sear chicken skin-side down until golden brown, then flip. Add 2 oz. minced shallots, deglaze pan with 8 oz. brandy and carefully flambé. Add 1 quart prepared RC Premier Chicken Base, cover, and oven-roast at 350°F until internal temperature reaches 165°F.

2
Sauté Chasseur Mushrooms & Aromatics

Melt 2 Tbsp. butter in a heavy saucepan. Add 1 lb. sliced mushrooms and sauté for 4 to 5 minutes until browned. Add 2 oz. minced shallots and 1 oz. minced garlic; sauté for 1 minute until fragrant. Stir in 2 cups tomato concassé.

3
Deglaze & Reduce Wine Reduction

Pour in 3 oz. brandy and 1 cup Chablis white wine. Add 1 bay leaf and a pinch of fresh thyme. Simmer over medium heat until the liquid reduces by half.

4
Simmer Hunter Sauce & Umami Boosters

Stir in 1½ quarts prepared RC Hunter Sauce Mix, ¼ tsp. RC Umami Sensations® Shiitake Mushroom Powder, and ¼ tsp. RC Umami Sensations® Mirepoix Powder. Simmer for 8 to 10 minutes. Finish by stirring in 1 Tbsp. chopped fresh tarragon and discarding the bay leaf.

5
Plate & Sauce

Plate warm roasted Airline chicken breasts over buttered egg noodles or wild rice pilaf. Spoon generous ladles of hot Chasseur Hunter Sauce over each portion and serve immediately.

Chef Notes & Classical French Sauce Foundations

Classic Hunter Sauce Speed & Consistency: Utilizing RC Hunter Sauce Mix cuts down classical demi-glace reduction time while guaranteeing a flawless velvety finish that never breaks on steam tables.

Umamification Layering: The addition of RC Umami Sensations® Shiitake Mushroom Powder and Mirepoix Powder deepens natural earthiness, elevating a standard reduction into a rich 3-star culinary sauce.

Fresh Tarragon Timing: Always fold fresh tarragon in at the very end of cooking off-heat to preserve its distinct licorice-anise aromatic profile.