|
 |
 |
 |
Chanterelle Chicken Tarragon
The flavors and aromas
of chanterelles, tarragon and chicken mix well to make a light
and delicate, yet satisfying and nutritious main course, reminding
one of northern Italy or southern France.
Serves four.
6 ounces chanterelle
2 tablespoons butter
2 tablespoons shallots minced
1 teaspoon garlic minced
2 tablespoons olive oil
4 chicken breasts, pounded
1/4 cup marsala
2/3 cup chicken broth
1 tablespoon fresh tarragon
1/2 cup sour cream
Clean and coarsely chop chanterelles.
Melt butter in large sauté pan and add shallots, garlic
and chanterelles. Sauté until chanterelles have released
their moisture. Continue to sauté until mixture is reduced
to almost dry. Remove from pan.
Add olive oil to pan and quickly sauté chicken breasts
(about 1 minute per side). Take chicken breast out and deglaze
pan with marsala. Return chicken breasts to pan and pour in chicken
broth, add chanterelle mixture and tarragon, cover, and simmer
for about 5 minutes over low heat.
Transfer chicken breasts to serving platter and reduce sauce slightly.
Add sour cream and mix well. Pour sauce over chicken and serve.
Time required: 20 minutes
(back to the main
Recipes page)
|
|
