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Poulet aux girolles
Created by AndrewM, Thursday, 14 October 2010


Chicken with chanterelles

  • 3 lb. chicken breast
  • 3 oz. butter
  • 4 shallots, chopped fine
  • 3 oz. brandy
  • 3 oz. port
  • salt & pepper
  • 1.5 C. chicken stock
  • 1.5 C. cream
  • 1.5 lb chanterelles, shredded large
  1. Brown the chicken in 2 oz. of the butter over medium heat.
  2. Add the shallots and saute 2 minutes.
  3. Add the brandy and flame off the heat.
  4. Add the port and stir up the browned bits into the sauce.
  5. Add salt and pepper to taste, stock and cream.
  6. Simmer covered over medium low heat 30 minutes or until the poultry is tender and done.
  7. Remove chicken to a serving dish and keep warm.
  8. Reduce the sauce until it is nice and thick.
  9. Meanwhile cook the chanterelles with the remaining butter over medium high heat until their juices are evaporated.
  10. Add the mushrooms to the reduced sauce and simmer together for a few minutes, stirring frequently.
  11. Adjust the seasoning and pour over the chicken.
  12. Serve immediately.
Additional Tips

Works well with guinea hen, turkey, etc.

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