Recipe & image taken from www.closetcooking.com
1 tablespoon oil
1 tablespoon butter
2 chicken breasts (skinless and boneless)
salt and pepper to taste
1 onion (diced)
2 cloves garlic (chopped)
1 teaspoon thyme (chopped)
1/2 pound chanterelles (cleaned and sliced)
salt and pepper to taste
1/4 cup white wine
1/4 cup chicken stock
2 tablespoons heavy cream
1 tablespoon parsley (chopped)
Heat the oil and melt the butter in a pan.
Season the chicken with salt and pepper.
Saute the chicken in the pan until cooked and golden brown, about 5-7 minutes
per side depending on thickness, and set aside.
Add the onion and saute until tender, about 3-5 minutes.
Add the garlic and thyme and saute until fragrant, about a minute.
Add the mushrooms, salt and pepper and saute until the mushrooms are golden
brown, about 10-15 minutes.
Add the white wine and deglaze the pan.
Add the stock and simmer to reduce to half, about 10 minutes.
Remove from heat and stir in the cream and parsley.
Pour the mushroom sauce over the chicken.
Serve with Wild rice as per recipe below
Wild Rice
1 tablespoon oil
1 clove garlic (chopped)
1 small onion (chopped)
1 carrot (chopped)
1 rib celery (chopped)
1 cup wild rice
1 bay leaf
2 cups chicken stock
salt and pepper to taste
1 teaspoon oil
Heat the oil in a pan.
Add the garlic, onion, carrot, and celery and saute until tender, about 5
minutes.
Add the wild rice, bay leaf, chicken stock, salt and pepper and bring to a
boil.
Simmer covered until the rice is al dente, about 50 minutes.
