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Sauteed Strips Of Chicken With Chanterelles

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      Title: SAUTEED STRIPS OF CHICKEN WITH CHANTERELLES
 Categories: French, Chicken, Ceideburg 2
      Yield: 3 Servings
 
    3/4 lb Boned, skinned chicken
           -breast, cut in 1/2-inch
           -strips
           Tarragon, to taste
           Salt and pepper, to taste
           Flour
      4 tb Butter
      5    Shallots, chopped
      1    Clove garlic, chopped
    3/4 lb Yellow and black
           -chanterelles, coarsely
           -chopped *
    2/3 c  Red wine (Pinot Noir or
           -Zinfandel)
  1 1/2 c  Low-salt chicken broth
      3 tb Cream
      1 tb Chopped chives or a handful
           -of chive spears, for
           -garnish
 
  * (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
 
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