Chicken Chasseur

Instructions

1. Preheat oven to 375°F. Season the chicken with salt and pepper and let rest.
2. Warm 1 tbsp olive oil and 1 tbsp butter in a stainless steel sauté pan over medium-high heat. Add the chicken (skin side down if using skin-on breasts) and cook undisturbed for 6-7 minutes (until the skin is browned and releases from the pan). Flip the chicken and baste with a spoon until seared, another 4-5 minutes.
3. Transfer the chicken to a baking sheet and bake for about 16-18 minutes, until the chicken is cooked through and the internal temperature reads 165°F. Remove from oven and set aside to rest.
4. Meanwhile, save 1 tbsp fat from the skillet and discard the rest. Over medium heat, add the sliced mushrooms. Season with salt and pepper and cook until browning and releasing their liquids, about 5 minutes. Add the chopped shallots and cook for another 2-3 minutes.
5. Add wine to the pan and deglaze. Reduce until about 1 tbsp of liquid is left. Add chicken stock, chopped tomatoe, tomato paste, tomato sauce, 1 tsp. flour, and stir to combine. Cook for 12-15 minutes, until starting to thicken. If the sauce is too liquid, add another tsp of flour and cook for another 2 minutes.
6. Once the sauce is at the desired consistency, remove from heat and salt and pepper to taste. Stir in 1 tablespoon of cold butter, melting it into the sauce. Stir in the herbs, reserving a couple pinches for garnish. Do not try to reduce the sauce more after this step, as you will only break the sauce and separate the butter.
7. Plate the chicken, drench with sauce, then sprinkle with herbs. Serve with mashed potatoes, egg noodles, or creamy herbed rice.