Oven Roasted Chicken with Sauteed Chanterelles

I was so excited to come home last night and cook those Chanterelles. They brought back so many good memories, I could not wait to taste those flavors again. I knew what I was going to do with the mushrooms. But what to fix with that?! My husband was having croque-monsieur again so that gave me the chance to cook what he does not like: poultry or fish:-)

Ingredients per person: 1 chicken breast, 2 shallots, 1 cup of chanterelles diced, 1/3 cup of  white wine. 1/2 tsp of fresh parsley, green onion and red pepper herb mix from Demarle, olive oil.

Place the chicken breast on the middle of the roulpat, fold the roulpat over to cover the chicken breast. Pound the chicken breast with a pastry rolling pin until it is nicely even across. It should be about 1/3 inch thick. In a small bowl, mix 1 tsp of olive oil, 1/16 of salt, 1/32 tsp of pepper, 1/16 tsp of green onion/red pepper mix. With a pastry brush, brush the chicken with this mixture. Place the chicken on the silpat and cook in warm oven at 375 for 10 minutes. While the chicken is cooking, prepare the mushrooms. In a small frying pan, melt 1 tbsp of butter and saute the mushrooms. Season with a dash of pepper and salt. Add 1/2 tsp of parsley, 1/3 cup of white wine and cook for 5 minutes or until all the liquid has evaporated. Remove the mushrooms from the frying pan. In the same frying pan, add 1 tbsp of butter. When the butter is melted, add 1 tsp of flour. Mix well and add 1/2 cup of white wine. Add a dash of salt and pepper and bring the mixture to boil stirring. Lower the temperature to medium-low and continue stirring until the sauce is thickening. Add 1/2 tsp of chopped parsley. Set aside.

Cut the chicken breast in thin strips and spoon the mushroom mixture in between each slice. Drizzle the sauce over the chicken and enjoy!!!

Bon Appetit and Happy Cooking!!!