Mushroom lovers, this one’s for you! In support of D’s new diet plan (organic, free range meats as much as possible), I planned to cook a chicken dish for him. The poor guy has been stuck eating seafood for the past week. Luckily, getting quality poultry is easy (thanks to Whole Foods). As we were strolling past the produce aisle, I happen upon their selection of chanterelles. Gorgeous bright yellow, they looked to inviting – and $19/lbs?!
Alright alright – it came to about $3.19… I only needed 1/4 lbs, a whole pound of chanterelles is a lot and I was going to mix it up with some button mushrooms. I originally planned to bake the chicken in the sauce, much like in a recipe I saw from Barefoot Contessa. And I’m glad I took the easy route. I haven’t been very successful with making pan sauces and I wanted to give it another shot today. The sauces I’ve made in the past never seems to achieve the consistency that it’s supposed to have – where it’s just thick enough to coat the back of the spoon without using thickening agents such as flour or cornstarch. There’s a lot of pressure not to ruin these beautiful mushrooms – luckily, Eizel got pretty lucky this time around =D
The sauce was pretty tasty, thanks to a little garlic and that fond (check out those beautiful brown bits developing above!). Fond does not develop as well on non-stick pans – so I encourage you to be daring and use a stainless steel pan.
Try it with some greens and mashed potatoes – let me know how it turns out!
Chicken with Chanterelles
You’re going to develop flavors off the same pan, so it’s important not to burn the fond made from browning the chicken. To do this, keep a close eye on the heat of the pan. A good rule of thumb is if the pan is smoking, take it off heat and utilize the residual heat from the pan to cook. Put the pan back on the heat once it is more stable.
2 boneless chicken breasts, butterflied
1/4 cup flour
Salt and Pepper
2 tablespoons olive oil
1 tablespoon olive oil or butter
1/4 lbs chanterelles, sliced
1/4 lbs button mushrooms, sliced
2 garlic cloves, minced
3/4 cup chicken broth
1/2 cup peas
3 tablespoon milk/half and half/cream (whatever is on hand)
Salt and Pepper to taste
Season the chicken with salt and pepper. In a shallow bowl or plate, add flour, paprika and season with salt and pepper. On a saute pan, heat the oil. Dredge the chicken in the flour and shake off the excess before placing it in the pan. You will finish cooking the chicken in the sauce so do not cook it through. Remove the chicken from the pan once both sides are browned. Set aside.
Around this time is when the pan gets too hot. Pour the oil/butter for the sauce. If the pan gets smoky, take it off heat until it has stabilized then put it back on the heat. Add the garlic and mushrooms, saute for a couple of minutes. Add the chicken broth, scrape out the brown bits on the pan. Once the liquid starts to simmer, add the chicken and the liquid that has collected in the plate. Reduce the sauce to about 1/3 or 1/2 cup. Add the peas, halfway through the reduction process.
Take the pan off the heat, add the milk. Mix the sauce gently. This is when the sauce starts to come together, you’ll see it slightly thicken. Taste the sauce and add salt and pepper as needed.