Just imagine having a bountiful supply of chanterelles at the end of December - how wonderful! And, so is this month's recipe, chosen from the Timberline Lodge Cookbook by Leif Eric Benson. Serve the entree as a quick family dinner or as a special occasion dinner for guests...it never disappoints.
We enjoy both white and golden chanterelles in this recipe.
Breast of Chicken with Chanterelles
6 skinless, boneless chicken breasts, about 5 ounces each
vegetable oil spray
1 tablespoon chopped onion
1 clove garlic, minced
2 tablespoons, butter
3/4 pound fresh chanterelles
1 teaspoon marjoram
1/2 cup good quality dry sherry
salt and pepper, to taste
1 cup butter, melted
- Season both sides of the chicken breasts with salt and pepper. Place on a hot grill sprayed with vegetable oil (or saute in a pan with butter). Turn the breasts every 3-4 minutes. Cook until firm but not dried out.
- In a separate pan, saute the onion and garlic until the onion is translucent. Do not let the garlic brown. Add the chanterelles and marjoram, and lightly saute. Season with salt and pepper.
- Deglaze the pan with sherry and simmer until the liquid has reduced by half. Whisk in the soft butter a little at a time until well combined. Check the seasoning and keep the sauce warm until needed.
- To serve, slice the chicken breasts and fan out the slices. Top with the chanterelle and sherried butter sauce.