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Sauteed strips of chicken with chanterelles
Artist: _
Categories: Chicken, French, Poultry, Western European
Yield: 3
Rating: 0
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Ingredients:
3/4 lbsBoned, skinned chicken
-breast, cut in ?inch
-strips
Tarragon, to taste
Salt and pepper, to taste
Flour
4 tbspButter
5 Shallots, chopped
1 Clove garlic, chopped
3/4 lbsYellow and black
-chanterelles, coarsely
-chopped *
2/3 cupRed wine (Pinot Noir or
-Zinfandel)
1 1/2 cupLow-salt chicken broth
3 tbspCream
1 tbspChopped chives or a handful
-of chive spears, for
-garnish
Procedures:
1* (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.
2The sauce is equally good with salmon.
3Sprinkle chicken strips with tarragon, salt and pepper, then dust with flour.
4Lightly saute in about half the butter (or butter-oil combination) until just cooked through (2 or 3 minutes).
5Remove from pan and set aside.
6Saute 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.
7Add broth and cook over high heat until this too is reduced by about half and the liquid is well-flavored.
8Add cream, return chicken and accumulated juices to pan, and heat through briefly.
9Serve immediately, garnished with chives if desired.
10Serves 3 to 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.
11Marlena spieler in the san francisco chronicle, 9/3/93
 
 
 
 

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