Wednesday, December 9, 2015

Chicken with Chanterelles and White Wine

Yes, more chanterelles, please! That's what you'll hear me saying this time of year. Here's another recipe that is good with any kind of mushrooms, but becomes extra special with chanterelles.


1 tsp olive oil
1/2 cup onion, chopped
1 clove garlic, minced
2 cups chanterelle mushrooms, trimmed and thickly sliced
1 tsp fresh thyme leaves
1/2 cup chicken stock, divided
1/2 cup white wine, divided
1 tsp olive oil
2 chicken breasts
1 tsp fresh thyme leaves
several grinds of sea salt
several grinds of black pepper


Heat olive oil in a skillet. Add onion, garlic, and mushrooms and cook for about 5 minutes. Add 1 tsp of the thyme leaves, along with 1/4 cup of the chicken stock and 1/4 cup of white wine. Continue cooking until the mushrooms begin to give up some of their liquid and the sauce begins to evaporate, about an additional 3 minutes. Remove the mushroom mixture from the pan. Add the second teaspoon of olive oil, along with the chicken breasts and thyme leaves. Add the remaining 1/4 cup of chicken stock and 1/4 cup of white wine. Cook about 3 minutes per side, until the juices of the chicken run clear. To serve, top each chicken breast with half of the mushroom mixture, and top with a grind of salt and pepper.

Serves 2

Stealthy Cooking Tip: This recipe is based on the classic chicken marsala recipe, substituting white wine for marsala, and substituting chanterelle mushrooms for the stronger tasting porcini mushrooms. Changing recipes up to use ingredients on hand and in season makes old dishes taste new, as well as making good use of what you have in your pantry and frig. 

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