Chicken Chasseur Hunter's Style

Serves 4

This classic sauce can be made ahead and added to your favorite
sautéed white meat dish (rabbit, veal, pheasant, quail and even
pork).

1-1/2 pounds chicken tenderloin, cut into 1-inch pieces
2 tablespoons olive oil
1 tablespoon garlic, chopped
4 tablespoons red onions, chopped
16 mushrooms, stem trimmed, cut in quarters
1/2 cup white wine
2 teaspoons tarragon
2 tablespoons parsley, fresh, chopped
1 1/2 cups brown sauce, (a mix like Knorr Swiss is fine)
2/3 cup chunky style pasta sauce
1 tomato, small dice

Procedure:

In olive oil, sauté the chicken pieces over high heat for two
minutes until lightly browned. Add onion, garlic, and mushrooms and
cook for an additional 1-1/2 minutes.

Add wine, tarragon and parsley and cook over high heat until liquid
reduces by half (approx. 4 minutes).

Add the brown sauce and the tomato sauce and blend in the pan with a
rubber spatula. Toss in the chopped tomatoes, blend and serve over
cooked rice or pasta.

A buttery Chardonnay will complement this dish nicely.