Savor the flavors of France with this classic Chicken Chasseur, also known as poulet chasseur. This French dish is celebrated for its rich and aromatic sauce, made from a blend of mushrooms, shallots, tomatoes, and a splash of wine.

While there are many variations, this particular version is simple and can be prepared at home in just minutes. The recipe features shallots, a type of onion prized for their subtle sweetness and mild flavor, which perfectly complement the savory elements of the sauce.

HELPFUL HINTS:

Sliced onion can be used instead of shallots.

If you prefer not to use wine, add 1/2 cup broth instead of 1/4 cup.

1 tablespoon tomato paste is needed, freeze extra tomato paste for another time.

COUNTDOWN:

Prepare all ingredients.

Start chicken.

While chicken cooks, microwave the rice.

Complete the chicken recipe.

SHOPPING LIST:

To buy: 3/4 pound boneless, skinless chicken thighs, 2 shallots, 1 container sliced button mushrooms, 1 bottle white wine, 1 container fat-free, no-salt-added chicken broth, 1 small can tomato paste, 1 bunch fresh parsley, 1 package microwaveable brown rice.

Staples: olive oil, flour, salt and black peppercorns.

Chicken Chasseur (Chicken with Mushrooms and Wine)

Recipe by Linda Gassenheimer

1 1/2 tablespoons olive oil, divided use

3/4 pound boneless, skinless chicken thighs about 1/4-1/2 inch thick

1 cup sliced shallots

1 cup sliced button mushrooms

1/2 tablespoon flour

1/4 cup dry white wine

1/4 cup fat-free, no-salt-added chicken broth

1 tablespoon tomato paste

2 tablespoons freshly chopped parsley (optional)

Salt and freshly ground black pepper

1 package microwaveable brown rice to make 1 1/2-cups cooked rice

Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken thighs and brown 3 minutes. Add the shallots and continue to cook 2 minutes stirring as the cook. Turn chicken over and add the mushrooms. Continue to cook, stirring for 3 minutes. Divide the chicken in half and remove the chicken to two dinner plates. A meat thermometer should read 160 degrees. Cook a minute longer if needed. Add the flour to the skillet and mix with the vegetables until dissolved, for a few seconds. Add the wine. Cook 1 minute. Add broth and tomato paste. Stir all of the ingredients together and cook 1 to 2 minutes until sauce is thickened. Add salt and pepper to taste. While sauce cooks, add the rice to the microwave and cook following package timing. Measure 1 1/2 cups and save any remaining rice for another meal. Divide in half and add to the plates with the chicken. When the sauce is ready, spoon it over the chicken and sprinkle parsley on top.

Yield 2 servings.

Per serving: 561 calories (30 percent from fat), 18.6 g fat (2.7 g saturated, 8.8 g monounsaturated), 156 mg cholesterol, 40.4 g protein, 50.7 g carbohydrates, 3.3 g fiber, 181 mg sodium.

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