Chicken Breasts With Chanterelles
- 2 cups dry white wine
- 1 garlic clove crushed
- 1 bay leaf
- 1 parsley sprig
- 4 single chicken breasts skinned and boned
- 1 1/2 pounds chanterelles* chopped
- 4 tablespoons butter
- 3 shallots minced (or 1 medium onion)
- 1/3 cup pine nuts
- Chopped fresh parsley
- Salt to taste
- Freshly-ground black pepper to taste
* Alternate Mushrooms: Shaggy Mane, Morels
In a large saucepan, bring the wine, garlic, bay leaf, and parsley to a simmer. Add the chicken, cover, and cook until tender, about 15 minutes. When cool enough to handle, remove the chicken and chop into small portions. Strain the liquid into a medium saucepan.
In a sauté pan or skillet, sauté the chanterelles in the butter until tender. Pour the liquid from the mushrooms into the reserved poaching liquid and cook until it becomes slightly thickened.
Add the shallots, pine nuts, chicken, and the chanterelles to the liquid and cook without a cover for 10 minutes. Complete the dish with the parsley, salt, and pepper.
This recipe yields 4 main course servings.