Chicken Breasts With Chanterelles

Recipe Ingredients

2 cups	474ml	Dry white wine
1		Garlic clove - crushed
1		Bay leaf
1		Parsley sprig
4		Single chicken breasts - skinned and boned
1 1/2 lbs	681g / 24oz	Chanterelles* - chopped
4 tablespoons	60ml	Butter
3		Shallots - minced
		= (or 1 medium onion)
1/3 cup	78ml	Pine nuts
		Chopped fresh parsley
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* 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 saute pan or skillet, saute 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.

Source:
Wild About Mushrooms by Louise Freedman

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