Side Pannel
Sauteed Strips of Chicken with Chanterelles
Sauteed Strips of Chicken with Chanterelles
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, French
Ingredients List
- 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 (Pinot Noir or
- -Zinfandel)
- 1 1/2 c Low-salt chicken broth
- 3 tb Cream
- 1 tb Chopped chives or a handful
- -of chive spears, for
- -garnish
Directions
* (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)
until just cooked through (2 or 3 minutes). Remove from pan and set
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.
Serves 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.
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)
until just cooked through (2 or 3 minutes). Remove from pan and set
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.
Serves 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.
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