SAUTEED CHICKEN IN CHASSEUR SAUCE
An easily made but impressive dish, Poulet Saute Chasseur (poo-lay so-tay shah-sur) may be served with a tossed green salad and sauteed new potatoes.
1 teaspoon salt
1 teaspoon white pepper
1 X 4 lb. chicken, cut into serving pieces
½ cup butter
2 tablespoons vegetable oil
4 oz. button mushrooms, wiped clean 10 fl. oz. Chasseur Sauce, kept hot
Rub the salt and pepper over the chicken pieces and set aside.
In a large flameproof casserole, melt the butter with the oil over moderate heat. When the foam subsides, add the chicken pieces to the casserole and cook, turning them frequently, for 8 to 10 min- utes or until they are evenly browned. Reduce the heat to low and add the mushrooms. Cover the casserole and cook for 20 to 25 minutes or until the chicken is tender.
Using tongs, lift the chicken pieces out of the casserole and transfer them to a warmed serving dish. With a slotted spoon, lift out the mushrooms and arrange them around the chicken.
Pour the chasseur sauce into a warmed sauccboat and serve with the chicken.