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.
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