The term “chasseur” refers to a dish served with a sauce containing white wine, shallots, and mushrooms. This entree is also served with linguine.
10 ounces shiitake mushrooms
1 bunch Swiss chard
4 boneless and skinless chicken breasts
2 teaspoons salt
2 teaspoons black pepper
1 tablespoon all-purpose flour
5 teaspoons olive oil
1 shallot, minced
1/4 cup dry white wine
1 tomato, peeled, chopped
1 garlic clove, minced
3/4 pound linguine
1 tablespoon tarragon, chopped
1 tablespoon flat-leaf parsley, chopped
Wash, trim, and thinly slice the mushrooms.
Prepare the chard by separating the leaves from the stems; discard stems. Wash the leaves and cut into fine strips.
Preheat the oven to 325° F (160 degrees C). Season the chicken breasts with half of the salt and half of the pepper and dust with flour.
Heat 2/3 of the oil in a large sauté pan over medium-high heat. Add the chicken breasts, skin side down, and cook until browned.
Turn over the chicken and brown on the second side. Transfer the chicken to a sheet pan, reserving oil, and bake until cooked, about 15 minutes.
Drain off all but about 1 tablespoon of the oil from the sauté pan and heat the pan over medium-high heat. Stir in the shallots and cook until tender, about 3 minutes. Add the mushrooms and cook an additional 2 minutes.
Stir in the wine, tomato, and garlic. Return the cooked chicken to the pan and keep warm. Cook the linguine in boiling salted water until tender, about 12 minutes.
Heat remaining oil in a sauté pan over medium-high heat. Stir in the Swiss chard and season with remaining salt and remaining pepper. Cook until chard has wilted, about 4 minutes. Stir in cooked, drained linguine. (The chard will turn the pasta light pink in color.)
Using a sharp knife, slice the chicken breast in half. Twirl linguine onto a fork and mound onto a plate. Place each sliced chicken breast next to the mounded pasta. Stir the tarragon and parsley into the mushroom mixture and spoon the mushrooms over the chicken breasts.