About this recipe:It is best to make this dish during the summer months when you can find fresh chanterelles but you can also be use porcini mushrooms, morels or a mixture of several of your favourite mushrooms.
4 chicken breast fillets
salt and pepper to taste
2 tablespoons olive oil
1 large onion, diced
500g chanterelle mushrooms, washed and trimmed
a few sprigs of fresh thyme, leaves only
1 teaspoon minced fresh parsley
100ml dry white wine
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Method Prep:15min › Cook:15min › Ready in:30min
Heat the butter in a frying pan over medium heat then add the chicken breasts and cook the chicken for 7 minutes on each side. Season with salt and pepper to taste.
Meanwhile, heat the olive oil in another frying pan over low heat and cook the onion until brown.
Add the chanterelles to the onion. Sprinkle the mixture with fresh thyme leaves. Cook the mushrooms for about 10 minutes or until the liquid in the pan has almost completely evaporated.
After 10 minutes, sprinkle the mixture with the minced parsley.
Remove the chicken breasts from the pan and deglaze the pan with the white wine.
Arrange the mushroom mixture in a serving dish, add the chicken and pour the wine sauce over the chicken.
I was looking for something to do with a basket of freshly picked chanterelles. Made this almost as specified, only changes were that I used butter and olive oil for sauteing the mushrooms and onions, and to that mixture I added thinly sliced sunchokes near the end. Spooned the mushroom mixture and juice over each breast once it was plated, there was just enough to cover each of the four. The flavor and moisture of the chanterelle mixture was perfect with the chicken, I will definitely make this again. - 04 Aug 2011