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Chicken Baked With Cream And Chanterelles

Present this dish with fresh vegetables such as green beans or broccoli, rice, and a fine white wine such as chardonnay.

Type: Chicken, Poultry, Vegetables
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlButter
1 lb 454g / 16ozChanterelles* - sliced
2 tablespoons 30mlFresh lemon juice
2 tablespoons 30mlChopped shallots or green onions
1 tablespoon 15mlMarjorum
1/4 cup 59mlDry white vermouth or dry sherry
1/2 cup 118mlHeavy 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

Recipe Instructions

* Alternate Mushrooms: Hedgehog Mushroom, Milky Caps

Melt the butter in a saute 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.

Wild About Mushrooms by Louise Freedman


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