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Baked Chicken ChickenSmith, Mrs. Dean
Baked Salsa Ranch Chicken Breasts With Cheddar Crumb Crust ChickenJancsi, 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 Piccata ChickenJancsi, Carol
Chicken With Eggplant Gorgonzola Crust ChickenJancsi, Carol
Chicken Sauté With Fresh Corn And Tomatoes ChickenJancsi, Carol
Chicken With Creamy Mushroom Sauce ChickenJancsi, Carol
Chicken With Roquefort Cream Sauce ChickenJancsi, Carol
Chicken With Mushrooms And Sherry Sauce ChickenJancsi, Carol
Confetti Chicken Big Bowl ChickenJancsi, Carol
Creamy Chicken And Leeks ChickenJancsi, Carol
Creamy Chicken And Pasta ChickenJancsi, Carol
Creamy Chicken And Vegetables Over Rice ChickenJancsi, Carol
Creamy Chicken With Mushrooms And Peppers ChickenJancsi, Carol
Grilled Chicken Tenderloins ChickenFerguson, Dave
Festive Chicken, Black Bean And Tortilla Casserole ChickenJancsi, Carol
Grilled Mustard 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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