3/4 lb Boned, skinned chicken breast, cut in 1/2-inch strips
Tarragon, to taste
Salt and pepper, to taste
Flour
4 tbsp Butter
5 Shallots, chopped
1 Clove garlic, chopped
3/4 lb Yellow and black chanterelles, coarsely chopped *
2/3 cup Red wine (Pinot Noir or Zinfandel)
1 1/2 cup Low-salt chicken broth
3 tbsp Cream
1 tbsp Chopped chives or a handful of chive spears, for garnish
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* (may substitute other mushrooms)
Sauteed Strips of Chicken with Black and Yellow Chanterelles and Red Wine Sauce
This dish comes from Cahors, a town in the southwest of France known for its dark, rough red wine. The sauce is equally good with salmon.
Sprinkle chicken strips with tarragon, salt and pepper, then dust with flour.
Lightly saute in about half the butter (or butter-oil combination) until just cooked through (2 or 3 minutes). Remove from pan and set aside.
Saute shallots, garlic and mushrooms in remaining butter until lightly browned, then pour in wine and cook over high heat until reduced to only a few tablespoons.
Add broth and cook over high heat until this too is reduced by about half and the liquid is well-flavored.
Add cream, return chicken and accumulated juices to pan, and heat through briefly.
Serve immediately, garnished with chives if desired.
Serves 3 to 4.
PER SERVING: 340 calories, 25 g protein, 19 g carbohydrate, 17 g fat (10 g saturated), 96 mg cholesterol, 310 mg sodium, 2 g fiber.
Marlena Spieler in the San Francisco Chronicle, 9/3/93.
Posted by Stephen Ceideburg
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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