Chicken Baked With Cream And Chanterelles

By á-174942

Ingredients

• 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

Details

Servings 4

Preparation

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.