Chicken Chasseur

Since my husband recently moved to Switzerland two weeks ahead of me, I am trying to hang back from making things on my thirty-by-thirty list.  I would like him to witness (and taste!) as many of the thirty-by-thirty dishes as possible, except perhaps the things I know will be difficult or prohibitively expensive to buy in Switzerland, like lobster. 

So, last night I cooked Chicken Chasseur, another recipe I've been meaning to try for awhile now, for my parents.  Our side dishes were garlic mashed potatoes and roasted carrots.

For the Chicken Chasseur, I followed the Cooks Illustrated recipe, which basically involves browning bone-in, skin-on chicken breasts and then roasting them while you make the topping/sauce.  The topping begins with browning mushrooms, then adding some shallots to the pan.  After flambé-ing a little brandy with the mushrooms, you add some white wine and quite a bit of chicken stock, and let that cook down a good 25 minutes.  At the last minute, the sauce is enriched with pieces of cold butter, and flavored with parsley and tarragon if you have it.  Spoon the sauce over the roasted chicken breasts, and serve at once!