Sauteed strips of chicken with chanterelles Recipe

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Sauteed strips of chicken with chanterelles

Artist:	_	Yield:	3
Categories:	Chicken, French, Poultry, Western European	Rating:	0
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Ingredients:

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

Procedures:

1	* (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.
2	The sauce is equally good with salmon.
3	Sprinkle chicken strips with tarragon, salt and pepper, then dust with flour.
4	Lightly saute in about half the butter (or butter-oil combination) until just cooked through (2 or 3 minutes).
5	Remove from pan and set aside.
6	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.
7	Add broth and cook over high heat until this too is reduced by about half and the liquid is well-flavored.
8	Add cream, return chicken and accumulated juices to pan, and heat through briefly.
9	Serve immediately, garnished with chives if desired.
10	Serves 3 to 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.
11	Marlena spieler in the san francisco chronicle, 9/3/93