Chicken Chasseur

Process

1. Chicken:
   1. Slice into cutlets
   2. Pat dry, then season with salt and pepper and dredge in flour.
   3. Heat the oil over medium/high
   4. Add the butter, once foaming add the chicken and sear until golden and cooked.
   5. Remove from heat
2. Sauce
   1. Add the mushrooms, thyme and onion to the same pan
   2. Cook 5 minutes, stirring occasionally until the mushrooms start to wilt
   3. Add the garlic, cook 30 seconds
   4. Pour in the brandy, allow to bubble 20-30 seconds
   5. Add the wine, simmer to reduce by half, scraping up the browned bits
   6. Add the tomato paste, cook until darkened, approx 1 minute
   7. Add the stock, salt, msg, pepper
   8. Simmer for 10 minutes, covered
   9. Simmer for 5 minutes, uncovered
   10. Add the chicken, simmer for 5 minutes, uncovered. The sauce should be reduced to the right texture now and the chicken should be cooked through.
   11. Turn off the heat
   12. Add the cold butter, stir until melted
   13. Add the red wine vinegar and tarragon.
   14. Allow to sit 2-3 minutes before serving.