Sauteed Strips of Chicken with Chanterelle Mushrooms

Sauteed Strips of Chicken with Chanterelle Mushrooms

Name: Sauteed Strips of Chicken with Chanterelle Mushrooms
Total time: P1H
Yield: 4
Cuisine: French
Ingredients: chicken breast halves, boneless, skinless; tarragon leaves; black pepper; flour; olive oil; butter; shallots; garlic; mushrooms; red wine; chicken broth; cream; chives

Submitted by blenman-4

This dish comes from Cahors, a town in the southwest of France known for its dark, rough red wine. The sauce is equally good with salmon.

YIELD

4 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

POUND CHICKEN BREAST HALVES, BONELESS, SKINLESS
cut in 1/2-inch strips

TARRAGON LEAVES
to taste *

BLACK PEPPER
and salt, to taste *

ALL-PURPOSE FLOUR *

TABLESPOON OLIVE OIL
or butter

TABLESPOONS BUTTER

SHALLOTS
chopped *

CLOVE GARLIC
clove, chopped

POUND MUSHROOMS
chantrelles, yellow and black, coarsely chopped

⅔

CUP RED WINE
pinot noir or zinfandel *

1 ½

CUPS CHICKEN BROTH
low-salt

TABLESPOONS CREAM

CHIVES
chopped, or a handful of chive spears, for garnish *

Directions

Sprinkle chicken strips with tarragon, salt and pepper, then dust with flour.

Lightly sauté in about half the butter (or butter-oil combination) until just cooked through (2 or 3 minutes). Remove from pan and set aside covered with foil to rest.

Sauté shallots, garlic and mushrooms in remaining butter until lightly browned, then pour in wine and cook over high heat until reduced to only a few tablespoons.

Add broth and cook over high heat until this too is reduced by about half and the liquid is well-flavored. Add cream, return chicken and accumulated juices to pan, and heat through briefly.

Serve immediately, garnished with chives if desired.