Chicken Baked with Cream Chanterelles
- • 2 tablespoons butter
- • 1 pound chanterelles, sliced
- • 2 tablespoons fresh lemon juice
- • 2 tablespoons chopped shallots or green onions
- • 1 tablespoon marjorum
- • 1/4 cup dry white vermouth or dry sherry
- • 1/2 cup heavy cream
- • One 2-1/2-pound chicken, cut into serving pieces and skinned
- • Salt and pepper to taste
- • Chopped fresh parsley
Chicken Baked with Cream Chanterelles
Serves 4 as a main course
Present this dish with fresh vegetables such as green beans or broccoli, rice, and a fine white wine such as chardonnay.
Melt the butter in a sauté 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 350º oven. Baste occasionally with the pan juices. Adjust the seasoning. Add parsley and serve.