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Southwestern Chicken Corn Chowder Soups/StewsJancsi, Carol
Tex-mex Tortilla Soup Soups/StewsJancsi, Carol
Lentil And Swiss Chard Soup Soups/StewsJancsi, Carol
Leek And Potato Soup Soups/StewsJancsi, Carol
Turkey Noodle Soup Soups/StewsJancsi, Carol
Turkey-stuffing Soup Soups/StewsJancsi, Carol
The Fish Market Garlic Cheese Bread BreadJancsi, Carol
Turkey Albondigas Soup Soups/StewsJancsi, Carol
Turkey Soup Continental Soups/StewsJancsi, Carol
Baked Salsa Ranch Chicken Breasts With Cheddar Crumb Crust ChickenJancsi, Carol
Basic Slow-cooker Turkey Breast Poultry: OtherJancsi, Carol
Broiled Rock Cornish Hen Poultry: OtherJancsi, Carol
Canard Au Vin Poultry: OtherJancsi, Carol
Caramelized Onion Chicken ChickenJancsi, Carol
Caribbean Chicken Breasts ChickenJancsi, Carol
Chanterelle Chicken ChickenJancsi, Carol
Chicken Breasts Baked With Herbed Cheese In Puff Pastry ChickenJancsi, Carol
Chicken Pot Pie Stew Soups/StewsJancsi, Carol
Chicken Piccata ChickenJancsi, Carol
Chicken With Eggplant Gorgonzola Crust ChickenJancsi, Carol
Full Page 4 x 6 5 x 7

2 chicken breasts, skin on 1 large shallot, chopped
1 cup dry sherry
6 chanterelle mushrooms, sliced
1 cup white wine
1 cup heavy cream
1 tablespoon vegetable oil
1 tablespoon butter Salt and pepper to taste

Preheat oven to 450 degrees. In a saucepan, sauté shallot and mushrooms in butter until soft, then add wine and sherry. Heat until liquid is reduced to about 1/4 cup, then add cream and simmer until thickened, and set aside. In an oven-safe skillet, sear breasts, skin side down, in oil over medium heat for 3-5 minutes. Remove from heat and place in oven for 15-20 minutes, until golden brown. Serve drizzled with chanterelle sauce.

YIELD: 2 servings
Keywords: chanterelle, chicken, mushrooms   Category: Chicken    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: March 02, 2009 by deebeeeff     Last Updated: October 25, 2014
Last Recipe Updated is:
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