Ingredients:
3/4 lb boned, skinned chicken breast, cut, in 1/2-inch st
1 tarragon, to taste
1 salt and pepper, to taste
1 flour
4 tbsp butter
5 shallots, chopped
1 clove garlic, chopped
3/4 lb yellow and black chanterelles, coar, sely ch
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 chiv, e spears, for garn
Instructions:
* (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
Servings: 3
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"We didn't starve, but we didn't eat chicken unless we were sick, or the chicken was." Bernard Malamud (1914-1986)
Sauteed Strips Of Chicken With Chanterelles Recipe provided by Recipes To-Go
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