Chicken Baked With Cream And Chanterelles

Recipe Ingredients

2 tablespoons	30ml	Butter
1 lb	454g / 16oz	Chanterelles* - sliced
2 tablespoons	30ml	Fresh lemon juice
2 tablespoons	30ml	Chopped shallots or green onions
1 tablespoon	15ml	Marjorum
1/4 cup	59ml	Dry white vermouth or dry sherry
1/2 cup	118ml	Heavy cream
1		Chicken - (abt 2 1/2 lbs) - cut serving pieces,
		And skinned
		Salt - to taste
		Freshly-ground black pepper - to taste
		Chopped fresh parsley

Recipe Instructions

* Alternate Mushrooms: Hedgehog Mushroom, Milky Caps

Melt the butter in a saute pan or skillet and add the chanterelles, lemon juice, shallots, and vermouth. Cook over low heat for 20 minutes. Add the cream and cook 5 minutes more.

Season the chicken lightly with salt and pepper. Place the chicken in a shallow ovenproof dish. Pour the sauce over the chicken and cook for 30 to 45 minutes in a preheated 350 degree oven. Baste occasionally with the pan juices. Adjust the seasoning. Add parsley and serve.

This recipe yields 4 main course servings.

Source:
Wild About Mushrooms by Louise Freedman

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