Chicken Breasts With Chanterelles Recipes
CHICKEN BREASTS WITH CHANTERELLES
Yield 2 main course servings
Number Of Ingredients 11
Steps:
- 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.
CHICKEN BREASTS WITH CHANTERELLE MUSHROOMS AND WILD RICE RECIPE
Provided by á-170456
Number Of Ingredients 9
Steps:
- * If fresh chanterelle mushrooms are unavailable, you can replace them with dried or canned gourmet "forest" mushrooms. Wash, drain, and chop the parsley. Peel and chop the shallot. Cook the wild rice according to the directions on the packet and drain. Using a sharp knife, cut pockets in the chicken breasts and set aside. (See Note) Wipe the mushrooms and gently sauté with the shallots in the butter in a frying pan for 3 minutes. Stir into the cooked rice, add the chopped parsley, and season with salt and pepper. Fill the pockets you have made in the chicken breasts with this mixture, and secure them with a toothpick. Heat the olive oil in a frying pan, and cook the chicken breasts, covered, for about 7 minutes on each side. Serve with a green salad. This recipe yields 2 servings. Note: Lay the chicken breasts on a cutting board and slice almost in half to make a pocket as when you slice a roll for a sandwich. Do not cut completely through (you will be stuffing the inside of the breast like a sandwich).
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