Receipe for Huyer Chicken

Hunter Chicken

This is such a tasty little meal but packs loads of flavor and pretty simple to throw together (actually I put the sauce together the day before so I am that much quicker on a work night).  Everyone loves it and I serve mine over cauliflower of some sort and serve the non keto members of my family with a starch of some kind…hey I try and at least they are eating non processed foods….think baby steps my healthy peeps!

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Hunter Chicken
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  • Chicken ~I use a combination of boneless breasts and boneless thighs
  • and figure 1 whole breast and 3 thighs for family dinner
  • **basically get enough 🙂 I cut the pieces up and pound to
  • desired thickness. Season well with salt and pepper
  • 4 TBS of fat (more if you are working in batches)
  • 8-12 ox organic mushrooms (I use button here)wiped clean and sliced
  • 2 TBS organic shallot~minced
  • 3 TBS Brandy
  • 1/2 cup dry white wine
  • 3-1/2 cups chicken bone broth
  • 1/3-1/2 cup fresh chopped tomatoes (or canned-drained)
  • 3 Tbs cold salted butter (Kerrygold)
  • 2 Tbs organic fresh chopped parsley


  1. In a large fry pay set over medium high heat melt 2 Tbs of fat and your chicken pieces; let them go to get a nice color (depending on your heat I would not touch for a good 4 minutes, flip and let brown again). Remove chicken from pan and add 2 Tbs of fat (I used salted butter here) your minced shallots and sliced shrooms; let them go about 8-10 minutes working on their tan stirring occasionally. Add brandy and let go about a minute followed by wine; cook about 5 minutes. Return your chicken back to the pan and add remaining ingredients;turn heat down to simmer and let go until sauce has reduced and thickened up a bit. Just before serving add cold butter and whisk to incorporate-season to taste, top with parsley and dinner is served...well assuming your sides are done 🙂 Enjoy!!

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