If I have fresh cèpes, I prepare this dish as a sauté. I sauté the chicken and mushrooms separately (I sprinkle the mushrooms with a persillade of finely chopped parsley and crushed garlic). Then I spoon the mushrooms over the sautéed chicken just before serving. In this way, the mushrooms don’t loose their meaty texture by being simmered in a sauce, as they would in a fricassee.
Unfortunately, fresh cèpes are a luxury most of us don’t run into very often. It makes good sense to kee