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Chicken Baked With Cream And Chanterelles


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  • 2 tablespoons butter
  • 1 pound chanterelles* sliced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped shallots or green onions
  • 1 tablespoon marjorum
  • 1/4 cup dry white vermouth or dry sherry
  • 1/2 cup heavy cream
  • 1 chicken - (abt 2 1/2 lbs) cut serving pieces, and skinned
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Chopped fresh parsley


Servings 4


Step 1

* Alternate Mushrooms: Hedgehog Mushroom, Milky Caps

Melt the butter in a sauté pan or skillet and add the chanterelles, lemon juice, shallots, and vermouth. Cook over low heat for 20 minutes. Add the cream and cook 5 minutes more.

Season the chicken lightly with salt and pepper. Place the chicken in a shallow ovenproof dish. Pour the sauce over the chicken and cook for 30 to 45 minutes in a preheated 350 degree oven. Baste occasionally with the pan juices. Adjust the seasoning. Add parsley and serve.

This recipe yields 4 main course servings.

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