Title: Chicken Breasts with Chanterelle Sauce
Categories: Chicken Game Mushroom
Yield: 4 Servings

3/4	oz	Dried chanterelle mushrooms
1	c	Chicken broth - heated (if
		Using canned broth, go
		Ahead and use the 10-1/2 oz.
		Can)
2	tb	Unsalted butter
4		Chicken breast halves -
		Boneless and skinless,
		Flattened to 1/6-inch
2	lg	Shallots - peeled and minced
1/4	ts	Roasted garlic
1	ts	Dried thyme - crushed
1	c	Dry white wine OR dry
		Vermouth
5		Marinated green peppercorns
		Crushed
		Several drops Tabasco, to
		Taste
1/2	c	Whipping cream or Half and
		Half (or more)
1/2	ts	Tasso - minced (optional)
8	oz	Pasta - cooked (use shells
		If you have them, as
		They tend to hold the sauce
		When served)
		Salt and pepper (white or
		Black), to taste
3		Green onions - thinly sliced
		(white & green parts)
1	tb	Fresh parsley - minced

Add dried chanterelles to hot chicken broth; make sure dried mushrooms are submerged in broth, and reconstitute for 20 minutes. Strain mixture through fine sieve lined with paper towel or coffee filter, reserving liquid and mushrooms. Heat unsalted butter in heavy skillet over medium heat. Add chicken breasts, raise heat a tad, and saute chicken until lightly browned, about 2 minutes per side. Remove from pan and cover with saran wrap to keep warm. Add chopped shallots, roasted garlic and crushed thyme to skillet and saute until shallots are tender, about 2 to 3 minutes, stirring occasionally. Add reserved mushroom liquid, white wine, green peppercorns, reserved chanterelles, Tabasco and black pepper to taste; bring to boil. Reduce heat amd simmer for 20 minutes. Add whipping cream and tasso, if using, and simmer until thickened, about 5 to 7 minutes. Add reserved chicken breasts and simmer for 5 minutes. Remove chicken breasts (keeping them warm again) and add cooked pasta to skillet, mixing well. Adjust seasonings. Add green onions and mix well. Heat, covered, for 5 minutes on low. Mix in fresh parsley and transfer pasta to serving platter. Serve immediately.

Makes 4 servings. Source: Original by Michelle M. Bass

Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

From: Michelle Bass Date: 31 Jan 97 National Cooking Echo Ä

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