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

Sauteed Strips of Chicken with Chanterelle Mushrooms

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

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
¾	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	*
1	tablespoon	olive oil or butter
1	tablespoons	butter
5		shallots chopped	*
1	clove	garlic clove, chopped
¾	pound	mushrooms chantrelles, yellow and black, coarsely chopped
⅔	cup	red wine pinot noir or zinfandel	*
1 ½	cups	chicken broth low-salt
3	tablespoons	cream
		chives chopped, or a handful of chive spears, for garnish	*

Ingredients

Amount	Measure	Ingredient	Features
340.2	g	chicken breast halves, boneless, skinless cut in 1/2-inch strips
1	x	tarragon leaves to taste	*
1	x	black pepper and salt, to taste	*
1	x	all-purpose flour	*
15	ml	olive oil or butter
15	ml	butter
5	each	shallots chopped	*
1	clove	garlic clove, chopped
340.2	g	mushrooms chantrelles, yellow and black, coarsely chopped
158	ml	red wine pinot noir or zinfandel	*
355	ml	chicken broth low-salt
45	ml	cream
1	x	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.