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Yankee Fish Chowder Soups/StewsJancsi, Carol
Broccoli And Cheddar Soup With White Popcorn Soups/StewsJancsi, Carol
Black Bean Chili Soups/StewsJancsi, Carol
La Casa Del Zorro Black Bean Soup Soups/StewsJancsi, Carol
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
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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