Sauteed Strips of Chicken with Chanterelles

Title: Sauteed Strips of Chicken with Chanterelles

Categories: French, Chicken, Ceideburg 2

Yield: 3 servings

3/4 lb Boned, skinned chicken

-breast, cut in 1/2-inch

-strips

Tarragon, to taste

Salt and pepper, to taste

Flour

4 tb Butter

5 Shallots, chopped

1 Clove garlic, chopped

3/4 lb Yellow and black

-chanterelles, coarsely

-chopped

2/3 c Red wine

-Zinfandel)

1 1/2 c Low-salt chicken broth

3 tb Cream

1 tb Chopped chives or a handful

-of chive spears, for -garnish

(may substitute other mushrooms)

Sauteed Strips of Chicken with Black and Yellow Chanterelles and Red

Wine Sauce

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.

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

flour.

Lightly saute in about half the butter (or butter-oil combination)

2 or 3 minutes

aside.

Saute 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.

3 to 4. PER SERVING:

340 calories,

25 g protein,

19 g carbohydrate,

17 g fat

10 g saturated

96 mg cholesterol,

310 mg sodium,

2 g fiber.

Marlena Spieler in the San Francisco Chronicle, 9/3/93.

Posted by Stephen Ceideburg

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