Recipe by Margot Eld: AMC Collection, Cooking with the Asheville Mushroom Club, p. 78
- 6 chicken breasts, skinned
- 1 lb. fresh chanterelles, cleaned and sliced
- 1 onion, minced
- 2 cloves garlic, finely chopped
- 1 c. chicken stock
- 1/4 c. dry white wine or bourbon
- 1 c. heavy cream
- 1/4 tsp. freshly grated nutmeg
- 1 1/2 T. butter
- 1 1/2 T. olive oil
- salt to taste
Brown the chicken breasts in the butter and olive oil. Remove from pan. Saute the onion, garlic and chanterelles until the onion is translucent, but has not begun to brown. Deglaze the pan with the wine or bourbon. Add the stock, nutmeg, and reserved chiicken. Cover the pan and cook over medium low heat for 10 - 15 minutes until the chicken is done, but not overcooked. Remove the chicken to a heated platter, turn the heat to high, and reduce the sauce to about 1/2 - 1/4 cup. Add salt to taste. Then add the cream; bring to a boil, and reduce the sauce to the desired consistency. Pour the chanterelle sauce over the chicken and serve.
Variations: Reduce the sauce lightly and serve with fresh fettuccine and lots of black pepper, accompanied by a Sauvignon Blanc. When using bourbon instead of white wine, reduce the sauce until it is very thick and serve with rice or a mixture of white and wild rice, accompanied by a medium bodied Cabernet Sauvignon or Merlot. Serves 6.