- 4 servings
- 0:30 Preparation
- 1:00 Cooking
- 1:30 Total Time
boneless, skinless chicken breasts
dry shallots, chopped
Red ale belle gueule or another brand
demi-glace (or brown sauce)
Salt and freshly ground pepper, to taste
Preheat oven to 175°C (350°F).
Brown chicken breasts in oil. Set aside.
In same pan, fry shallots and mushrooms for 4 to 5 minutes. Deglace with beer and let simmer for 5 minutes.
Add cubed tomato and demi-glace. Season with salt and pepper and add tarragon leaves.
Add mini-potatoes (cut in half if too big), bring to a boil and add chicken breasts.
Bake for approximately 45 minutes, covered. Serve with fresh green vegetables.
Source: Féd. producteurs de pommes de terre du Québec
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