Recipe - Chicken Chasseur

1 md Onion, peeled
2 lg Tomatoes, skinned
2 ounce Button mushrooms
1 ounce Butter or margarine
1 tablespoon Suntlower oil
2 Breast or leg portions of
chicken
7 One half fl White wine or dry cider or
water
Salt and black pepper

Cut the onion, tomatoes and mushrooms into thin slices.

Heat the butter or margarine and oil in a large fiying pan and cook the
chicken for 5 minutes, then add the onion and continue cooking for a
further 5 minutes, or until both the chicken and onion are golden in
colour. Turn over once or twice during this time. Remove the chicken from
the pan. Add the tomatoes, mushrooms and the liquid, bring to simmering
point, season and simmer for 5 minutes. Return the chicken to the pan. Cook
for a further 5 to 8 minutes for breast portions or 10 to 12 minutes for
legs. Turn over once or twice so the chicken is well coated with the
vegetables. Serve with potatoes and a green vegetable.

Variation

Sausages Chasseur Follow the recipe above but use sausagesinstead ofchicken
joints. Cook until brown, removefrom the pan, then continue as above. Cook
the sausages for a further 5 to 10 minutes, depending on size.

Source: Marguerite Patten's Marvellous Meals, Yours Magazine, UK

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip