Monday, January 16, 2023

Chanterelle Chicken

This is Paul's chicken recipe, and it is delicious. Thank you, Paul, for sharing, and for allowing me to post this here on Stealth Cooking! The chanterelle topping is slightly reminiscent of coq au vin, and that's very slightly! White wine instead of red, and much less saucy than the French version. Here you go ~


2 chicken breasts
several grinds of salt and pepper
1/4 cup all purpose flour

1 tsp butter
1 Tbs olive oil

1/2 pound chanterelle mushrooms, cleaned and thickly sliced
1 tsp butter
1 tsp olive oil
1 shallot, sliced
1 clove garlic, minced
1/2 tsp dried thyme
1/2 cup white wine
1/2 cup chicken stock

Pound the chicken breasts until they are very thin, about 3/8 to 1/2 inch thick. Give several grinds of salt and pepper on each side of the breasts. Dredge in flour. Heat the butter and olive oil in a nonstick skillet set over medium heat. Cook the chicken breasts for 2 or 3 minutes per side, then remove to a plate and cover. Clean the mushrooms by brushing off the debris with a damp paper towel. Heat the remaining butter and olive oil in the skillet that was used to cook the chicken. Add the mushrooms, along with the3 shallot, garlic, and thyme and cook for a couple of minutes until the mushrooms begin to soften. Add the wine and chicken stock and cook for another minute or so, until the mixture is slightly thickened. Serve by topping each chicken breast with some of the mushrooms. Enjoy!

Serves 4

Stealthy Cooking Tip: If your chicken breasts are very thick, you can butterfly them before pounding them. To butterfly a chicken breast, you simply cut it in half lengthwise. Making the breasts thin, allows a quick cooking time while still cooking the chicken thoroughly. 

Tuesday, January 3, 2023

Asian Cabbage Slaw

This recipe was born out of a desire to have an Asian type of salad with Pad Thai. All I had in the frig was some cabbage ... and here is a remarkably delicious result. While I haven't encountered too much cabbage in Thai cooking, it is frequently used in Vietnamese cooking, so I knew (or at least hoped) the flavors would meld well with Thai food. The dressing replicates dressings used for salads throughout Southeast Asia.


1/4 head cabbage, thinly sliced
2 carrots, peeled and grated on the large side of a box grater
1/2 shallot, thinly sliced
1/4 cup mint, chopped
1/4 cup cilantro, chopped


2 Tbs lime juice
1 Tbs water
4 tsp brown sugar
1 Tbs fish sauce
1 Tbs rice vinegar
1/4 tsp sea salt
1/8 tsp red chili flakes


Mix the salad ingredients together in a medium bowl. Mix the dressing ingredients together in a small bowl, then pour the dressing over the salad. Enjoy!

Serves 4
Stealthy Cooking Tip: As an added bonus, the cabbage and lettuce stay nice and crunchy, even after the dressing is poured on, so feel free to make this salad ahead of time, then just refrigerate until ready to eat. I initially made much more than we could eat at one meal, and can attest that it even stays crunchy the next day!