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  • Chicken Saute With Chanterelles

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  • 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.
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