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  Sauteed strips of chicken with chanterelles
 
Yield: 3 Servings
 
3/4 lb Boned
 skinned chicken -breast cut in 1/2-inch -strips Tarragon to taste Salt and pepper to taste Flour 4 tb Butter 5 Shallots chopped 1 Clove garlic chopped 3/4 lb Yellow and black -chanterelles coarsely -chopped * 2/3 c Red wine (Pinot Noir or -Zinfandel) 1 1/2 c Low-salt chicken broth 3 tb Cream 1 tb Chopped chives or a handful -of chive spears for -garnish * (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

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