Chasseur Sauce for Frenched Chicken Breasts

Chasseur Sauce for Frenched Chicken Breasts

Yield: 1 3/4 quarts sauce.

2 Tbsp. whole butter
2 Tbsp. olive oil, divided
10 oz. sliced mushrooms
2 Tbsp. RC Chopped Shallots in Oil
1/2 tsp. RC Garlic
1
cup Chablis
3
oz. Brandy
1
qt. prepared RC Demi-Glace
2

Register to view the full article

Register for Access!

Already a member? .