Easy White Wine and Mushroom Sauce for Chicken – Chasseur Sauce

http://www.flickr.com/photos/rdpeyton/4117682304/
http://www.flickr.com/photos/rdpeyton/4117682304/

This sauce is actually a very old and very famous French sauce, called a Chasseur sauce, which translates as ‘hunter’s sauce’ – but you might as well know it as ‘easy but tasty white wine and mushroom sauce for chicken’ because that is a much better (and less intimidating) title for it.

This sauce goes well with any kind of chicken and will transform boring chicken breasts into something very tasty and more than a little elegant.

White Wine and Mushroom Sauce for Chicken (Chasseur Sauce)

  • ¼ lb of white mushrooms, sliced
  • Half of a small onion, finely minced (or better yet, one large shallot minced, if you’ve got it)
  • A couple of good Tbls of butter
  • 1 cup of chicken stock, preferably homemade. If using canned stock, it must be low sodium* (veal stock is also traditional…if you’ve got any on hand…)
  • 1 cup of dry white wine
  • A couple of Tbls of minced fresh parsley
  • Salt and pepper to taste

Instructions

  1. Heat a heavy skillet over medium and add 1 Tbls of butter. When the butter is hot, add in your sliced mushrooms and sauté, stirring, for about 2 minutes.
  2. Add in the minced onion or shallot, and continue to cook for another 2 minutes, stirring to ensure that the onions do not burn
  3. Pour in the wine and let it come to a gentle boil – boil until it has reduced by half.
  4. Pour in the chicken stock and let it come to a boil once again. Boil gently until the mixture has thickened to a sauce like consistency, about 10-15 more minutes.
  5. Once thickened, to give the sauce a richness, sheen and great buttery taste, whisk in the remaining one Tbls of butter
  6. Season with salt and pepper to taste and sprinkle your parsley over the top

* Because you will be reducing the chicken stock a great deal when making this sauce, it’s important to start out with something that’s unsalted or minimally salted. A rich homemade stock is best, but a low sodium canned stock will also work.

Note – if you’re in a hurry or the sauce isn’t thickening up to your liking, you can accelerate the thickening process by mixing together 1 Tbls of butter and 1 Tbls of flour into a paste, and whisking this into the bubbling sauce – this will immediately thicken it. This is called adding a beurre Manie.

Making Chasseur Sauce Chicken Video

More by this Author


Comments 5 comments

Jane@CM profile image

Jane@CM 7 years ago

Thank you for sharing this recipe. I've been looking for something similar and will try this one!


John D Lee profile image

John D Lee 6 years ago Author

Thanks for the commenting Jane, I hope you enjoy the recipe


Rose Barrett 6 years ago

That sounds very delicious! Thank you John I love you recipes with wine!


StephenSMcmillan profile image

StephenSMcmillan 5 years ago

Sounds delicious. Yummy.Thanks.


bingskee profile image

bingskee 5 years ago from Quezon City, Philippines

hello, John. so much how much exactly is 'a couple of good Tbls of butter'?

this will definitely make chicken breasts attractive!

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.


    Click to Rate This Article
    working