One-Pan French Chicken

Ingredients

• 6 oz Cremini Mushrooms
• 1 Shallot
• 4 Thyme Sprigs
• 4 Parsley Sprigs
• 1 Carrot
• 14 oz Diced Tomatoes,
• Canned
• 2 Chicken Breasts
• 2 oz White Cooking Wine
• 2 tsp. Gluten Free Minor’s
• Chicken Base
• 2 Tbsp. Butter
• Olive Oil
• Salt Pepper
• Thoroughly rinse produce and pat dry. Quarter mushrooms.
• Peel and mince shallot. Stem thyme. Stem parsley and

Instructions

1. 1

   Prepare the Ingredients: Peel and mince shallot. Stem thyme. Stem parsley and mince . Trim ends off carrot, peel, and cut into ¼” diagonal slices. Strain canned tomatoes with a wire-mesh strainer. Rinse chicken breasts, pat dry, and season with salt and

2. 2

   Brown the Chicken: Place a medium pan over medium-high heat. Add 2 tsp. olive oil and chicken to pan and cook for 2-3 minutes on both sides, or until chicken is golden brown. Transfer chicken to a plate. (You’ll finish cooking chicken in step 4.) Reserve pan and drippings for next step.

3. 3

   Start Stew: Using the same pan the chicken was cooked in, add 1 tsp. olive oil, quartered mushrooms, shallot, thyme (reserving a bit for garnish), parsley (reserving a bit for garnish), and car- rots. Cook 6-8 minutes, or until vegetables begin to brown. Add cooking wine, chicken base, drained tomatoes, and ¾ cup water to pan, stirring to incorporate. No need to season, as the chicken base contains all the salt you need.

4. 4

   Add Chicken Back to Pan: Add chicken and any accumulated juices back to pan. The juices are loaded with flavor and gives the sauce an additional boost. Lower heat to a simmer, cover pan, and cook 8-10 minutes, or until chicken reaches a minimum internal tem- perature of 165 degrees.

5. 5

   Finish the Stew: Uncover pan and transfer chicken to a clean plate to rest. Add butter to pan and stir to incorporate. This step is called “mounting” butter and its purpose is to enrich and thicken the

6. 6

   Plate the Dish: Divide stew between two plates. Place chicken breasts on top of stew and garnish with remaining thyme and parsley. For easier eating, you can slice the chicken first and then lay it on the sauce. Serve immediately.