CHICKEN BREASTS WITH CHANTERELLES MUSHROOMS ENJOY DAN:

CHICKEN BREAST WITH CHANTERELLES MUSHROOMS by CHEF DAN:

Serves 4

MUSHROOMS:

2 tablespoon butter

1 onion, finely chopped

2 garlic cloves, smashed

1-pound fresh chanterelle mushrooms (from Costco)

2 spring fresh thyme, leaves picked and chopped

2 cup chicken stock

CHICKEN:

2 teaspoons olive oil

3 tablespoon butter

4 boneless, skinless chicken breast halves

Coarse salt and white pepper to taste

1 spring rosemary, coarsely chopped

1/4-white wine

2 tablespoon Cognac

1-1/2-cup chicken stock

1/4-cup finely minced fresh chives

Dash of tabasco sauce

1/4-cup toasted pine nuts

MUSHROOMS:

1.   In a skillet heat the butter over medium-heat; when sizzling.

2.   Add the onion and sauté for 4 minutes.

3.   Add the garlic and sauté for 1 minute.

4.   Add the mushrooms and thyme.

5.   Cover and cook for 8 minutes, if mushrooms seem dry add 1/4-cup chicken stock.

6.   Add the rest of the chicken stock, bring to a boil; simmer 7 minutes.

7.   Remove from the heat, cover, and set aside.

CHICKEN:

1.   Heat oil, and 1 tablespoon olive oil in skillet over medium-high heat.

2.   Season the chicken breasts with salt and pepper.

3.   Place chicken breast in the skillet and sauté for 6 minutes.

4.   Turn and sauté for another 6 minutes, or until nicely browned.

5.   Transfer to a serving platter, cover and keep warm.

6.   Pour off any oil in the skillet; add wine and Cognac.

7.   Raise the heat to high and deglaze the pan by scraping off browned bits with a wooden spoon.

8.   Add the stock; tabasco: cook until reduced by half about 4 minutes.

9.   Remove skillet from the heat; add remaining butter, swirl around.

10.                Add chives salt and pepper with toasted pine nuts.

11.                Spoons sauce over the chicken, serve mushrooms on the side.

ENJOY DAN:                                                            FOR THE LOVE OF FOOD!!