| Reprinted
with permission from The Kansas Mycolog, Vol. 21.4, Aug/Sept 2006,
Issue 122. Pg. 5 |
 |
| Ingredients: |
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
|
|
| Directions: |
|
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
Serves 4
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