Chanterelle Chicken

This is Paul's chicken recipe, and it is delicious. Thank you, Paul, for sharing, and for allowing me to post this here on Stealth Cooking! The chanterelle topping is slightly reminiscent of coq au vin, and that's very slightly! White wine instead of red, and much less saucy than the French version. Here you go ~

Ingredients: 

2 chicken breasts

several grinds of salt and pepper

1/4 cup all purpose flour

1 tsp butter

1 Tbs olive oil

1/2 pound chanterelle mushrooms, cleaned and thickly sliced

1 tsp butter

1 tsp olive oil

1 shallot, sliced

1 clove garlic, minced

1/2 tsp dried thyme

1/2 cup white wine

1/2 cup chicken stock

Directions: 

Pound the chicken breasts until they are very thin, about 3/8 to 1/2 inch thick. Give several grinds of salt and pepper on each side of the breasts. Dredge in flour. Heat the butter and olive oil in a nonstick skillet set over medium heat. Cook the chicken breasts for 2 or 3 minutes per side, then remove to a plate and cover. Clean the mushrooms by brushing off the debris with a damp paper towel. Heat the remaining butter and olive oil in the skillet that was used to cook the chicken. Add the mushrooms, along with the shallot, garlic, and thyme and cook for a couple of minutes until the mushrooms begin to soften. Add the wine and chicken stock and cook for another minute or so, until the mixture is slightly thickened. Serve by topping each chicken breast with some of the mushrooms. Enjoy!

Serves 4

Stealthy Cooking Tip: If your chicken breasts are very thick, you can butterfly them before pounding them. To butterfly a chicken breast, you simply cut it in half lengthwise. Making the breasts thin, allows a quick cooking time while still cooking the chicken thoroughly.