We were so impressed with Cheryl Perry's Pan Seared Chanterelle Crusted Chicken Breast Topped with Caramelized Shallots, Chanterelles & Pears that we had to award it a special, runner-up prize in our recipe contest. We think you too will be impressed with the ease of preparation, the depth of flavor and the use of mushroom powder.
Our coffee/spice grinder
is also a great dehydrated mushroom grinder!
Pan Seared Chanterelle Crusted Chicken Breast Topped with Caramelized Shallots, Chanterelles & Pears
1 cup dried chanterelle mushrooms
2 teaspoons kosher salt, divided
1-1/4 teaspoons white pepper, divided
2 tablespoons butter
1 tablespoon olive oil
4 cups peeled shallots, thinly sliced
2 cups fresh chanterelle mushrooms, sliced
2 Bosc pears, peeled, cored and thinly slice
non stick cooking spray
4 8-ounce boneless and skinless chicken breasts
Garnish:
2 tablespoons smoked gouda cheese, shredded
1 tablespoon chopped parsley
- Preheat oven to 350 degrees.
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Place dried mushrooms into a blender, spice grinder or food processor and puree into a powder. Blend in 1 teaspoon salt and 1 teaspoon pepper. Set aside.
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In a medium skillet, melt the butter and olive oil over medium heat. Add shallots, reducing heat to low. Stir and cook shallots 5 minutes. Add mushrooms and pears to skillet. Sprinkle in remaining salt and pepper, continuing to cook for another 10 minutes. Remove mixture from heat and cover to keep warm. Spray a large oven proof skilled with non stick cooking spray.
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Pat the mushroom powder on all sides of the chicken and sear each side over medium heat for 3 minutes. Place in oven and cook for 10-12 minutes or until juices run clear.
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To assemble the dish, place one chicken breast on each individual serving dish. Spoon the shallots, chanterelle and pear mixture over the top. Garnish with smoked gouda and parsley.
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Makes 4 servings.
Wonderful preparation and presentation!. We also prepared this dish using cauliflower mushroom powder and hedgehogs in the relish, resulting into another splendid dinner!
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