CANTHARELLUSCIBARIUS

Serves 4 as a main course

Chanterelles and chicken is a natural combination. Here chicken breasts are poached and cut into small portions. The chanterelles are sautéed and served over the chicken.
In a large saucepan, bring the wine, garlic, bay leaf, and parsley to a simmer. Add the chicken, cover, and cook until tender, about 15 minutes. When cool enough to handle, remove the chicken and chop into small portions. Strain the liquid into a medium saucepan. In a sauté pan or skillet, sauté the chanterelles in the butter until tender. Pour the liquid from the mushrooms into the reserved poaching liquid and cook until it becomes slightly thickened
Add the shallots, pine nuts, chicken, and the chanterelles to the liquid and cook without a cover for 10 minutes. Complete the dish with the parsley, salt, and pepper.