Skillet Chicken Chasseur

with mushrooms and white wine

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

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A note about serious food allergies

Get your fancy French cooking on with this streamlined French classic. White wine, tomatoes, and mushrooms make for rustic flavors to match with a juicy chicken breast. You'll prepare this meal in a single pan, making it easy to cook (and easy to clean up after).

In Your Box (serves 2)

  • ¼ oz. Parsley
  • 3 Thyme Sprigs
  • 8 oz. Carrot
  • 6 oz. Cremini Mushrooms
  • 1 Shallot
  • 2 Boneless Skinless Chicken Breasts
  • 14½ oz. Diced Tomatoes, Canned
  • 2 fl. oz. White Cooking Wine
  • 2 tsp. Chicken Base
  • Info
    1 oz. Butter
  • Nutrition (per serving)

  • Calories
    526
  • Carbohydrates
    29g
  • Fat
    23g
  • Protein
    44g
  • Sodium
    1726mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Peel, trim, and cut carrot into ¼" slices at an angle. Quarter mushrooms. Peel and mince shallot. Stem and mince parsley. Stem thyme. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

  • Step 2 - Sear the Chicken
    2

    Sear the Chicken

    Place a medium pan over medium-high heat and add 2 tsp. olive oil. Add chicken breasts to hot pan and cook until golden brown, 2-3 minutes per side. Transfer chicken to a plate. Chicken will finish cooking in a later step. Reserve pan; no need to wipe clean.

  • Step 3 - Cook the Vegetables
    3

    Cook the Vegetables

    Return pan used to cook chicken to medium-high heat. Add 1 tsp. olive oil, carrot, mushrooms, shallot, parsley (reserve a pinch for garnish), and thyme (reserve a pinch for garnish). Stir occasionally until vegetables begin to brown, 6-8 minutes. Stir in tomatoes and their juice, white cooking wine, chicken base, and ½ cup water until incorporated.

  • Step 4 - Finish the Chicken
    4

    Finish the Chicken

    Return chicken and any accumulated juices to pan. Lower heat to a simmer, cover, and cook until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Transfer chicken to a plate. Rest at least 3 minutes. Add butter to pan with vegetables and stir to incorporate. Plate dish as pictured on front of card, garnishing with reserved parsley and thyme. Bon appétit!