Reprinted with permission from The Kansas Mycolog, Vol. 21.4, Aug/Sept 2006, Issue 122. Pg. 5
2 chicken breasts, boned, skinned, and split
1/2 lb. chanterelles sliced 3/16 inch thick
2 cloves garlic, pressed
2 tbsn olive oil
2 tbsn flour
1/4 to 1/2 cup chicken stock
1/4 cup dry white wine
1/3 tspn lemon juice
Salt and white pepper to taste
After trimming the chicken and slicing the chanterelles, heat the oil moderately hot. Flour the chicken breasts and lightly brown. Remove the chicken and keep it warm. In the remaining oil gently sauté the chanterelles for just a moment. Remove them and keep them warm. Add the wine to the pan with the chicken and simmer until the chicken is barely done.
Add the chanterelles and simmer 3 to 4 minutes, adding more stock if what is there becomes too thick. Lightly adjust the seasoning with lemon juice, salt, and white pepper.
Serve with fresh vegetables and a lemon and tomato garnish