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Chanterelle Cream Sauce - With Chicken, Pasta, or Steak

Creamy Chanterelle Sauce for a Variety of Delicious Dishes
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Prep Time:10 minutes
Cook Time:25 minutes
Course: Main Course
Cuisine: American, French
Keyword: Chanterell Cream Sauce, Chicken with Chanterelle Cream Sauce, Pasta with Chanterelle Cream Sauce, Steak with Chanterelle Cream Sauce
Servings: 2

Ingredients

Chicken (or Steak)

  • 2 Chicken Breasts Substitute for (2) 8oz steaks, or (2) servings of cooked pasta
  • 2 Tbsp Butter or Duck Fat
  • Salt/Pepper

Chanterelle Cream Sauce

  • 2 Cups Fresh Chanterelle Mushrooms, brushed clean and sliced
  • 2 Tbsp Butter
  • 2 Cloves Garlic, pressed
  • 1/2 Cup White Wine, dry Chardonnay works beautifully
  • 3/4 Cup Heavy Cream
  • 1 Tbsp Fresh Parsley, chopped
  • 1/2 tsp Fresh Thyme, chopped
  • Salt/Pepper to taste

Instructions

Chicken (or Steak)

  • Season meat with Salt and Pepper.
  • Heat the Butter/Duck Fat in medium skillet over medium-high heat. Sear the chicken for 1-2 minutes on both sides until golden brown.
  • Turn heat down to medium, and continue to cook chicken, about 5 minutes more on each side. Cook until they are golden brown and cooked through.
  • While Chicken is cooking, slice the Chanterelles and chop the herbs.
  • Remove from pan and set aside. Cover with foil to keep warm.

Chanterelle Cream Sauce

  • In same skillet, add melt the Butter and Garlic. Sauté for about 1 minute, until garlic is slightly browned and fragrant.
  • Add Sliced Chanterelles to the skillet and sauté for 5-6 minutes, until tender. As they are cooking use wooden spoon to scrape the bits of chicken/garlic that have stuck to the bottom of the pan.
  • Pour in the White Wine and let it simmer for about 3 minutes, or until it reduces by about half.
  • Stir in the Heavy Cream, half of the parsley, and thyme. Let it simmer for 2-3 minutes until flavors combine. The sauce will slightly thicken.
  • Season with Salt and Pepper to taste.

Assembling and Serving

  • Return the Chicken back to the skillet. Spoon sauce and mushrooms over the meat. Cook for about 3 minutes so flavors meld and chicken is heated through.
  • Garnish with remaining Parsley, and serve.

Notes

If not using Chicken or Steak, this Creamy Chanterelle Sauce is lovely over pasta.  Simply follow instructions, skipping everything having to do with Chicken/Steak.  Serve the Chanterelle Sauce over cooked pasta of your choice and garnish with Parsley.