Pan-Roasted Chicken Breasts With A Chasseur Sauce Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 cup coarsely chopped yellow onions

Salt and pepper

1/2 cup coarsely chopped celery

2 tablespoons unsalted butter

Salt and freshly ground black pepper

1/2 cup all-purpose flour

1 cup dry white wine

1/3 cup dry white wine

2 tablespoons olive oil

1/2 teaspoon plus 1/8 teaspoon freshly ground white pepper

1 1/4 teaspoons kosher salt

1 teaspoon whole black peppercorns

1 1/2 teaspoons chopped fresh parsley leaves

1 1/4 cups water

1/2 cup coarsely chopped carrots

1 cup diced tomatoes

2 bay leaves

2 pounds large Yukon gold potatoes

3 cloves garlic, smashed

5 sprigs fresh parsley

4 (6- to 8-ounce) boned chicken breasts, wings attached, skin on, first and second wing joints removed

1 tablespoon minced shallot

1/4 teaspoon ground white pepper

1/4 cup clarified butter

4 pounds chicken parts, such as wings, backs, carcasses and necks, rinsed in cool water

3 cups chopped carrots (about 1-inch pieces)

4 tablespoons tomato paste

1/2 teaspoon salt

4 to 5 teaspoons sugar

1 cup button mushrooms, sliced thin

5 sprigs fresh thyme or 1/2 teaspoon dried thyme

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