RECIPES BY BORDE
CHICKEN BREAST TENDERS WITH CHANTERELLE SAUCE
- 2 pounds boneless, skinless chicken breasts, sliced,
or 2 pounds prepared chicken breast tenders
- 1 glass jar of Chanterelles Quick & Cook
- Scant 1⁄2 cup heavy whipping cream
- 1⁄2 cup dry white wine
- 1 yellow onion, diced
- 1 clove garlic, minced
- 1 bunch parsley, finely chopped
- Olive oil and butter
- Salt and pepper to taste
PREPARATION TIME 10 MIN - COOK TIME 10 MIN – EASY TO PREPARE
Heat the oil in a skillet and sauté the chicken breast tenders over high heat until golden.
Add butter to the skillet, melt, and add the diced onion. Cook until lightly browned and soft.
Add the garlic and parsley, and cook for an additional minute, stirring constantly.
Add the chanterelles to the skillet without rehydrating them.
Add 1⁄2 cup water or the 1⁄2 cup dry white wine, plus the heavy cream, and cook, stirring the mixture, for 1 minute. Return the reserved chicken breast tenders to the skillet and continue to stir to coat the chicken with the sauce.
Remove from heat, salt and pepper to taste, and serve.
Note: Rehydrating the chanterelles using the 1⁄2 cup white wine will enhance their flavor more
than cooking them in water. Serve alongside mashed potatoes or a vegetable puree or with
a green vegetable.