Pan-Roasted Chicken Breasts with a Chasseur Sauce

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Made this last night and it was super yummy. I did change a few things though. I pan seared the chicken and cooked it the rest of the way in the sauce (only 1 pan to wash and cut out a lot of time. I also didn't use flour since I am trying to cut gluten out; I let the sauce reduce (I also doubled the sauce so I would still have plenty after it thickened. Made the pommes anna but added a layer of sauted shallots and garlic about half way through. Needed a little more salt and pepper. Next time I would salt and pepper each layer of potatoes. Didn't make the carrots.

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I am always looking to add a new recipe for chicken breasts and this one is very good. I always use boneless skinless, so I had to make some changes to this recipe. I sauted the chicken on the stove top and let them cool while I made the sauce. Added a little more wine and stock and just felt my way through and it turned out quite nice. I was a bit nervous about the butter and flour paste just becaues when I added it, it seemed to want to clump up, but realized that the heat from the sauce melted it down very nicely. My hubby is sold on this new twist to comfort food. I paired the chicken with nice and creamy mashed potatoes and fresh peas, I was the star tonight! Worth trying this recipe. Will make again

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I made the whole dinner that emeril made on tv. The dishes complimented each other well. I used chicken breast and thighs .I did not make a butter and flour ball i just added some flour to my pan and made a roug that way .The chicken was very moist and the gravy [ sauce] was wonderfull. My husband loved the carrots and the potatos which I cooked on top of the stove and flipped them when they were browned on the bottom they came out very crisp and yummy. I have never made a dish of emerils that we did not like .

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Thank you for this wanderful dish the chicken was so good tender the broth was execellent thanks Emeril

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First of all - DEFINITELY use a rich dark brown chicken stock as advised. I didn't. While the chicken was delicious, I definitely believe it would have been even better had I used good stock. So next time I'm definitely going to use rich stock.
I made this using boneless chicken breasts. If you do this, make sure to keep the chicken covered after you saute it. It's very easy to have the chicken dry out. I made this using boneless chicken breasts.
All in all, a very delicious dish.

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My husband loved the chicken and the sauce, as well as the potatoes. He had seen Emeril make it, and asked me to find the recipe. Consequently, I did not see Emeril make it. I have to wonder about the roux, made at the end of the recipe, to thicken the sauce. Does he really use 1 Tbsp. butter to 1/2 c. flour. I tried to do this, but I think it is impossible. The usual ratio, is more like 1:1 or maybe 2:1, but never 8:1. I have looked at this 3 times, and I still can't figure it out. What am I missing here? I finally used about 2 Tbsp. butter, and 3-4 Tbsp. flour, and it tasted fine, but was already becoming a bit thicker than I would like. Should part of the flour have been used for something else?
Help me here.

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Just finished this dinner. It was easy and very tasty. I would make this again soon. I served it along with the carrots and potatoes he had along with it. Nice combo. And french bread is a MUST for soaking up the great sauce.

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I made this a few Sunday's ago. We loved it! Great tasting sauce. I doubled the sauce ingriedients and mushrooms since I like it saucier. Made with the carrots and potatoes like he did. Had leftovers the next night over pasta! Next time I'll have the butcher take the ribs out like Emeril suggested on the tv show so bones aren't floating in the sauce!

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My entire family raved over this one!

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My husband decided to expand his taste buds so I was in search for a easy, tasty recipe with plain chix. This is it! Although other people opted to use a chix broth, I followed Emeril's suggestion and made the broth. It took awhile to make the broth but it was so worth the work and time - trust me. The next day, I simply grilled plain chix breast on my little grill(rather than roasting and followed the recipe to the very end. It took no more than 15 minutes or so to put it together. I served it with couscous and I was DONE~ My family hates change, but they ask for this dish all of the time! You are amazing EMERIL!!!! THANK U