Cookbook

Chicken with Chanterelles

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Ingredients

  • 3/4 lbs cuisses de poulet, boneless, skinless, in 1/2" stripes
  • tarragon
  • poivre
  • farine
  • 4 Tbsp beurre
  • 5 echalotte, chopped
  • 1 gousse ail, emincee
  • 3/4 lb chanterelles, coarsly chopped
  • 2/3 cup vin rouge
  • 1 1/2 cup bouillon de poule
  • 3 Tbsp creme
  • 1 Tbsp ciboulette, chopped

Instructions

Sprinkle the chicken strips with the fresh tarragon and the pepper, then dust with flour. Melt about half the butter and use it to saute the chicken strips until just cooked through. Remove the skillet from the heat and set aside.

Saute the shallots, garlic and mushrooms in the remaining two tablespoons of butter until they are just brown. Pour the wine over the vegetables and cook over high heat until the liquid is reduced to just a few tablespoons.

Add the chicken stock to the mixture and cook over high heat, The liquid will come to a boil and reduce. Continue cooking until the liquid is reduced by about one-half. When the liquid has reduced adequately, add the cream and retun the chicken and juices to the pan.

Heat through and serve immediately, garnished with chives.

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Notes