Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Dry white wine

  2. 1 Garlic clove - crushed

  3. 1 Bay leaf

  4. 1 Parsley sprig

  5. 4 Single chicken breasts - skinned and boned

  6. 1 1/2 lbs 681g / 24oz Chanterelles* - chopped

  7. 4 tablespoons 60ml Butter

  8. 3 Shallots - minced

  9. 1 medium onion

  10. 1/3 cup 78ml Pine nuts

  11. Chopped fresh parsley

  12. Salt - to taste

  13. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. * Alternate Mushrooms: Shaggy Mane, Morels In a large saucepan, bring the wine, garlic, bay leaf, and parsley to a simmer. Add the chicken, cover, and cook until tender, about 15 minutes. When cool enough to handle, remove the chicken and chop into small portions. Strain the liquid into a medium saucepan.

  2. In a saute pan or skillet, saute the chanterelles in the butter until tender. Pour the liquid from the mushrooms into the reserved poaching liquid and cook until it becomes slightly thickened.

  3. Add the shallots, pine nuts, chicken, and the chanterelles to the liquid and cook without a cover for 10 minutes. Complete the dish with the parsley, salt, and pepper.

  4. This recipe yields 4 main course servings.


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