Tuesday, October 27, 2009

Recipe: Sauteed chicken with chanterelle mushrooms

Chanterelle mushrooms are another special treat of an ingredient that are only available now and then. I got mine at Madison's @ Findlay Market. You might also find some at Whole Foods or Jungle Jim's. Unlike most other mushrooms, the stems are just as tasty as the caps, so you don't have a bit of waste. I'm including a shot of the raw 'shrooms, top, in case you aren't familiar with them. Before they became available here in Cincinnati, I used to smuggle them back from France in my suitcase.
This recipe is for two, but as usual with my recipes, you can make twice the amount.

RECIPE: Sauteed Chicken with Mushrooms and Leeks


2-3 T canola oil

2 6- to 8-ounce boneless, skinless chicken breasts (preferably free range, grass fed and locally grown without hormones or antibiotics), patted dry and seasoned with salt and pepper

1 cup chopped leeks (about one medium, white and light green part only, well washed)

1 large clove garlic, minced

2 cups sliced mushrooms—chanterelles if you can get them, or a mix of various types

1 cup chicken broth or stock, plus up to 1 cup more if needed

1 teaspoon dried tarragon

Salt and pepper, to taste


1. Heat oil in a large skillet over medium-high heat. Add chicken and saute for 3 minutes on one side. Turn over and saute for another 90 seconds. Chicken will not be completely cooked at this point. Remove to a plate and cover loosely with tin foil.

2. Reduce heat to medium. Add leeks and garlic, saute while stirring for 2-3 minutes, until leeks soften and begin to turn brown. If pan seems too dry, add a little chicken broth.

3. Add mushrooms and continue to cook, stirring, until mushrooms begin to brown, about 4 minutes. Add one cup of the chicken broth or stock and tarragon and stir well.

4. Return chicken to the pan, spoon some of the sauce over top of each chicken breast. Add salt and pepper. Cover and reduce heat to low. Add more broth/stock if the pan seems too dry. Cook for another 4-5 minutes until chicken is completely done. (Length of cooking time will depend on thickness of the chicken breast.) Serve immediately.

1 comment:

  1. Pama,

    This looks tasty - and similar to something I made last week with mushrooms and leeks from Madison's! I will try your dish next.

    Happy eating.