6 boneless, skinless chicken breasts
Salt and pepper, to taste
Vegetable oil, for grilling
1 tablespoon chopped onion
1 garlic clove, peeled and minced
2 tablespoons butter
3/4 pound fresh chanterelles (or other wild mushroom variety), coarsely chopped or sliced
1 tablespoon fresh, chopped marjoram
1/2 cup dry sherry
1 cup butter, softened

Season both sides of the chicken breasts with the salt and pepper. Place chicken breasts on a hot grill sprayed with some of the vegetable oil. Turn chicken every 3 or 4 minutes and cook just until firm but not dried out.

In a separate pan, saute the onion and garlic until onion is translucent. Do not let garlic brown. Add the chanterelles and marjoram; lightly saute. Season with salt and pepper. Add the sherry to pan and bring to a simmer as you stir and scrape up all cooked-on bits of food. Continue cooking until liquid has reduced by half. Whisk in the softened butter, a little at a time, until well-combined. Check seasoning and keep sauce warm until needed.

To serve, slice chicken breasts and fan out slices. Top with chanterelle-butter sauce. Makes 6 servings.

— Recipe adapted from "Timberline Lodge Cookbook," by Leif Eric Benson.