Sauteed Strips Of Chicken With Chanterelles

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	French	Ceideburg 2, Chicken, French	3	Servings

INGREDIENTS

3/4	lb	Boned, skinned chicken
		breast cut in 1/2-inch
		strips
		Tarragon, to taste
		Salt and pepper, to taste
		Flour
4	T	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	T	Cream
1	T	Chopped chives or a handful
		of chive spears for
		garnish

INSTRUCTIONS

(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  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1344 Calories From Fat: 260 Total Fat: 29.6g Cholesterol: 158.7mg Sodium: 859.5mg Potassium: 2802.9mg Carbohydrates: 195.4g Fiber: 3.7g Sugar: 1.4g Protein: 80.9g