Sauteed Chicken Strips With Chanterelles And Red Wine Sauce
- 3/4 pound boneless skinless chicken breast cut 1/2" strips
- Tarragon to taste
- Salt to taste
- Freshly-ground black pepper to taste
- Flour for dredging
- 4 tablespoons butter
- 5 shallots chopped
- 1 garlic clove minced fine
- 3/4 pound fresh chanterelles coarsely chopped
- 2/3 cup red wine
- 1 1/2 cup chicken stock
- 3 tablespoons cream
- 1 tablespoon chopped chives
Sprinkle the chicken strips with the fresh tarragon and the salt and pepper, then dust with flour. Melt about half the butter and use it to saute the chicken strips until just cooked through. Remove the skillet from the heat and set aside.
Saute the shallots, garlic and mushrooms in the remaining two tablespoons of butter until they are just brown. Pour the wine over the vegetables and cook over high heat until the liquid is reduced to just a few tablespoons.
Add the chicken stock to the mixture and cook over high heat. The liquid will come to a boil and reduce. Continue cooking until the liquid is reduced by about one-half. When the liquid has reduced adequately, add the cream and return the chicken and juices to the pan. Heat through and serve immediately, garnished with chives.
This recipe yields ?? servings.