Chicken Breasts With Chanterelles

* 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.

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.

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.

This recipe yields 4 main course servings.