Hunter’s Chicken Recipe
Sautéed airline chicken breast covered in mushrooms, onions, tomato, shallot and tarragon. Finished with a porter demi-glace. Served with yukon gold smashed potatoes and steamed broccoli.
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Ingredients
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For the Hunter's Chicken
For the Yukon Gold Smashed Potatoes
For the Steamed Broccoli
Method
To Prepare the Hunter's Chicken
- 1
Sauté the Chicken
Heat the olive oil in a large skillet over medium-high heat. Season the airline chicken breasts with salt and black pepper. Sauté the chicken for about 5-6 minutes per side until golden brown and fully cooked. Remove from the skillet and set aside.
- 2
- 3
Prepare the Sauce
Pour in the porter beer and let it simmer for 2-3 minutes to reduce slightly. Stir in the beef demi-glace and simmer for another 2-3 minutes until the sauce thickens. Return the chicken breasts to the pan, coating them in the sauce. Cook for an additional 2 minutes to heat through.
To Make the Yukon Gold Smashed Potatoes
- 4
- 5
Mash the Potatoes
Drain the potatoes and return them to the pot. Add butter and heavy cream, mashing until smooth but still slightly chunky. Season with salt and black pepper to taste.
To Steam the Broccoli
- 6
Prepare the Broccoli
In a steamer basket over boiling water, add the broccoli florets. Cover and steam for 5-7 minutes until bright green and tender-crisp.
- 7
Finishing Touch
Drizzle the steamed broccoli with olive oil and sprinkle with salt before serving.
