Sauteed Chicken with Tomatoes and Mushrooms

Here's a way to get great flavor, fast. This quick-cooking skillet dish features strips of sauteed chicken with mushrooms and tomatoes.

3 Chickens, about  (1.3 kg) each

to taste Salt

to taste Pepper

as needed Vegetable oil

60 g Butter

120 g Shallots, chopped fine

4 Garlic cloves, chopped fine

700 g Mushrooms, sliced or quartered

(see note)

280 mL White wine

700 g Tomato concasse

360 mL Demi-glace

30 mL Chopped parsley

to taste Salt

1. Cut each chicken into 8 pieces, as shown in Figure

2. Season the chicken lightly with salt and pepper.

3. Pour about (3 mm)  oil into one or more saute pans

over moderate heat.

4. Saute the chicken pieces until they are cooked through.

Regulate the heat so the chicken browns well but does not

scorch by the time it is done.

5. Remove the chicken from the saute pans and keep it hot.

(Alternative method: Brown the chicken well in the saute

pans, transfer the chicken pieces to a sheet pan or hotel

pans, without crowding them, and finish cooking in a

375°F [190°C] oven.)

6. Drain the oil from the saute pans and discard. Add the

butter to the pans over moderately high heat.

7. Add the shallots, garlic, and mushrooms. Saute until tender

and lightly browned.

8. Add the wine. Reduce by half.

9. Stir in the tomatoes and demi-glace. Return the mixture to

a boil.

10. Stir in the chopped parsley. Season to taste with salt.

11. Spoon the tomato mixture onto plates and top with the

chicken. (If the chicken has cooled, it can be reheated in

the tomato mixture, but do not let it cook further