Shredded chicken with chanterelles

• Easy - 10 Min

INGREDIENTS (2 SERVINGS)

• 6 g Borde freeze-dried chanterelles
• 2 chicken breasts
• Scant ½ cup heavy whipping cream
• ½ cup dry white wine or water
• 1 onion
• 1 clove of garlic
• Parsley
• Olive oil and butter
• Salt/pepper

PREPARATION

1. Chop the onion, garlic and parsley.
2. Heat the oil in a skillet and sauté the chicken breast tenders over high heat until golden. Set aside.
3. Add butter to the skillet, melt, and add the diced onion. Cook until lightly browned and soft. Add the garlic and parsley, and cook for an additional minute, stirring constantly.
4. Add the chanterelles to the skillet without rehydrating them. Add ½ cup water or the ½ cup dry white wine, plus the heavy cream, and cook, stirring the mixture, for 1 minute. Return the reserved chicken breast tenders to the skillet and continue to stir to coat the chicken with the sauce. Stir, season and serve.
5. Tip: rehydrating the chanterelles using the ½ cup white wine will enhance their flavour more than cooking them in water.