Basic information

Name: Sauteed strips of chicken with chanterelles

Yield: 3

Categories french, chicken, ceideburg 2

User: matiaspalomec@gmail.com

Ingredients

 666666666667 c
 Red wine (Pinot Noir or Zinfandel)
 5 
 Shallots, chopped
 4 Tbs
 Butter
 3/4 lb
 Boned, skinned chicken breast, cut in 1/2-inch strips
 3/4 lb
 Yellow and black chanterelles, coarsely chopped *
 3 Tbs
 Cream
 1 1/2 c
 Low-salt chicken broth
 1 Tbs
 Chopped chives or a handful of chive spears, for garnish
 1 
 Clove garlic, chopped
  
 Tarragon, to taste
  
 Salt and pepper, to taste
  
 Flour

Instructions:

* (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.
Marlena Spieler in the San Francisco Chronicle, 9/3/93.

Posted by Stephen Ceideburg

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