Chicken chasseur - Low Iodine Recipe 3 tablespoons vegetable oil6 chicken breast halves without skin2 shallots, finely chopped8 oz/250g mushrooms, quartered1 clove garlic, crushed2 large tomatoes, peeled, seeded and chopped½ teaspoon tarragon½ teaspoon non iodised salt¼ teaspoon black pepper½ cup dry white wine½ cup chicken stock1 tablespoon cornflour dissolved in 2 tablespoons water In a large frying pan, heat oil over medium heat. Add chicken and cook, turning until brown all over - about 10 minutes. Remove and set aside. Add shallots to pan drippings. Cook 1 minute to soften. Add mushrooms; cook until lightly browned - about 3 minutes. Add garlic, tomatoes, tarragon, salt, and pepper. Simmer for 5 minutes. Add wine and beef broth. Return chicken to pan, cover and cook over low heat until tender- about 20 minutes. Remove chicken. Stir dissolved cornflour into sauce. Bring to the boil and cook, stirring until thickened - about 1-2 minutes. Return chicken to pan and turn to coat with sauce. Serve with sauté potatoes and green vegetables. Manage Cookie Preferences Please ensure Javascript is enabled for purposes of website accessibility