Chicken with Chanterelles and Roast Potatoes

Cold weather makes me want to cook with butter.

Even though I previously pooh-poohed the chicken cutlet, I found myself again facing a package of cutlets in my fridge.  I was also facing, however, a small bag of chanterelles that I had picked up the night before, completely on a (somewhat expensive) whim, so I busted out the butter and flour, and quartered some red potatoes for roasting, and threw together a delicious and buttery dinner.

I quartered the potatoes and tossed them with salt, pepper and olive oil, then set in a preheated oven (425 degrees) to roast for about 45 minutes.  While the potatoes cooked, I cut the chanterelles (I had about 2 small handfuls - I'm not sure how much it was in weight, but at 24.99/lb, I was stingy) lengthwise, and then seasoned my chicken breasts with salt and pepper.  I dredged the chicken LIGHTLY in flour, and then heated up some butter in a saute pan.  When the pan and butter were hot, I browned the chicken, about 5-6 minutes on either side.  When the chicken was done, I set aside on plates and deglazed the pan with about a cup of chicken stock.  I let the stock simmer and reduce by about half, then added about 3/4 cups Chardonnay, and let it reduce a little more.  I threw in the chanterelles and let the whole thing thicken just a bit - about 10 minutes start to finish on the sauce, I'd say.  I poured the mushrooms and sauce over the chicken, and served with roast potatoes and sauteed haricots vert (which I added because I felt guilty about so much BROWN food on my dinner plate). 

Yum.  I'm sure if you searched online you could find a proper recipe for a similar dish, but winging it is half the fun.  Eating things cooked in butter is the other half.

Comments

[nicole]

This looks delish - even though I don't eat chicken! The cold also makes me want to cook with butter ... where does that come from? Our bodies need to pile on the fat for insulation? Or maybe it's just that butter tastes so darn good ...

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