Chicken Breasts With Chanterelles Recipes

Steps:

• Stir flour and paprika together in a shallow dish. Remove and set aside 1 tablespoon of the flour mixture for later use. Dredge the chicken in the flour mixture to coat evenly.
• Melt 2 tablespoons butter in a skillet over medium heat; cook and stir chanterelle mushrooms in melted butter until they release their liquid and begin to brown, about 5 minutes. Transfer mushrooms to a bowl and set aside.
• Melt 4 tablespoons butter in the skillet. Cook the chicken breasts in the melted butter until browned, about 3 minutes per side; season with salt and pepper.
• Return the cooked mushrooms to the skillet and stir in chicken broth, reserved 1 tablespoon of flour-paprika mixture, Marsala wine, and dried tarragon. Place a cover on the skillet, reduce heat to low, and cook until the sauce is thick, the chicken is no longer pink in the center, and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

Steps:

• For the chanterelle mushroom-gorgonzola stuffing: In a medium hot saute pan add the bacon fat and saute garlic, shallot and onions until translucent.
• Add chanterelle mushrooms and continue sauteing until tender. Deglaze with white wine.
• Chill and set aside.
• In a medium mixing bowl add cool chanterelle mushroom mix, gorgonzola, basil, oregano, salt and black pepper. Fold together until incorporated. Chill and set aside for later use.
• For the pan roasted chicken breast: Preheat the oven to 350 degrees.
• With a boning knife, butterfly 4 chicken breasts. Stuff each breast with 2 ounces of chanterelle mushroom-gorgonzola mix then tie with butcher's twine to ensure that it stays together.
• Season each chicken breast with salt and cracked black pepper.
• In a large hot saute pan add canola oil then lay the chicken in the pan skin side down. Sear for about one minute then turn over and continue cooking for 30 more seconds.
• Place the entire pan in a 350-degree oven and roast until done. Serve with onion jus immediately.

Steps:

• For the chanterelle mushroom-gorgonzola stuffing: In a medium hot sautepan add the bacon fat and saute garlic, shallot and onions until translucent.
• Add chanterelle mushrooms and continue sauteing until tender. Deglaze with white wine.
• Chill and set aside.
• In a medium mixing bowl add cool chanterelle mushroom mix, gorgonzola, basil, oregano, salt and black pepper. Fold together until incorporated. Chill and set aside for later use.
• For the pan roasted chicken breast: Preheat the oven to 350 degrees.
• With a boning knife, butterfly at 4 chicken breasts. Stuff each breast with 2 ounces of chanterelle mushroom-gorgonzola mix then tie with butchers twine to ensure that it stays together.
• Season each chicken breast with salt and cracked black pepper.
• In a large hot saute pan add canola oil then lay the chicken in the pan skin side down. Sear for about one minute then turn over and continue cooking for 30 more seconds.
• Place the entire pan in a 350 degreee oven and roast until done. Serve with onion jus immediately.

Steps:

• Begin the polenta recipe as you start to make the guinea hens.
• Preheat an oven to 375 degrees.
• Heat a saute pan over medium heat. Add the bacon cubes and cook until evenly browned. Remove the bacon and reserve on paper towels, leaving the bacon fat in the skillet. Saute the pearl onions in the fat over moderate heat for about 3 minutes, until they begin to caramelize. Being careful not to let them burn, reduce the heat and continue to saute another 4 to 5 minutes, or until the onions begin to soften. Remove the onions and reserve.
• Season the guinea hen breasts with salt and pepper and saute in the skillet that the bacon and onions had been browned in, adding some olive oil if necessary. Cook over mediumhigh heat until brown on both sides, about 6 to 8 minutes total. Remove the hen from the pan, place in a small roasting pan and into the oven for 8 to10 minutes to continue cooking while the remainder of the dish is finished.
• Pour off any excess fat from the saute pan and add the mushrooms. Cook the chanterelles for 3 to 4 minutes, return the onions to the pan, add the bacon and saute for a moment to combine. Add the wine and allow to reduce for 1 minute.
• Add the stock to the pan and bring to a boil. Reduce the heat to a simmer, return the hens to the pan to braise for a few minutes with the mushrooms, onions and bacon.
• When the liquid has reduced by half and the hens are sufficiently cooked (test by piercing the flesh with a knife to see if the juices run clear) add the butter and swirl in to combine. Add the tarragon and serve on a bed of herbed polenta.
• Note: roast game or chicken stock is made by using game bird or chicken bones that have
• been roasted in an oven, (along with the appropriate stock vegetables) until richly browned,
• before a standard stock making recipe is followed.

Steps:

• * If fresh chanterelle mushrooms are unavailable, you can replace them with dried or canned gourmet "forest" mushrooms. Wash, drain, and chop the parsley. Peel and chop the shallot. Cook the wild rice according to the directions on the packet and drain. Using a sharp knife, cut pockets in the chicken breasts and set aside. (See Note) Wipe the mushrooms and gently sauté with the shallots in the butter in a frying pan for 3 minutes. Stir into the cooked rice, add the chopped parsley, and season with salt and pepper. Fill the pockets you have made in the chicken breasts with this mixture, and secure them with a toothpick. Heat the olive oil in a frying pan, and cook the chicken breasts, covered, for about 7 minutes on each side. Serve with a green salad. This recipe yields 2 servings. Note: Lay the chicken breasts on a cutting board and slice almost in half to make a pocket as when you slice a roll for a sandwich. Do not cut completely through (you will be stuffing the inside of the breast like a sandwich).

Steps:

• In a large saucepan, bring the wine, garlic, bay leaf, and parsley to a simmer. Add the chicken, cover, and cook until tender, about 15 minutes. When cool enough to handle, remove the chicken and chop into small portions. Strain the liquid into a medium saucepan. In a sauté pan or skillet, sauté the chanterelles in the butter until tender. Pour the liquid from the mushrooms into the reserved poaching liquid and cook until it becomes slightly thickened. Add the shallots, pine nuts, chicken, and the chanterelles to the liquid and cook without a cover for 10 minutes. Complete the dish with the parsley, salt, and pepper.