Chicken Breasts with Chanterelles and Cream

Name: Chicken Breasts with Chanterelles and Cream
Yield: 4 servings
Ingredients: 2 large chicken breasts, bones in (about 2¼ pounds total weight); 2 celery stalks with leaves, sliced; 2 carrots, sliced; 2 cups water; 3 tablespoons butter; 3 tablespoons minced shallots; 1 pound chanterelles, cleaned (see Preparation), trimmed, and cut into bite-size pieces; ¼ cup dry white wine or dry vermouth; ¼ cup dry white wine or dry vermouth; Salt and pepper to taste; Salt and pepper to taste; ⅓ cup heavy (or whipping) cream; Minced parsley

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Chicken and chanterelles have an affinity that is as strong as the one between chanterelles and cream: therefore, this is trebly delicious.

Ingredients

2 large chicken breasts, bones in (about 2¼ pounds total weight)
2 celery stalks with leaves, sliced
2 carrots, sliced

Main course
Gluten-free

Method

Remove chicken bones; break them up and combine in a pot with the celery, carrots, and water. Simmer, partly covered, for ¾-1 hour. Uncover; boil to reduce stock to 1 cup. Meanwhile, discard chicken skin and loose fat. Slice meat in julienne strips; reserve.
Melt butter in wide, heavy skillet; add shallots and stir over moderately low heat until slightly soften