Imagine a dish that transports you to the rustic kitchens of the French countryside, where every bite tells a story of culinary sophistication and pure gastronomic pleasure. Our Sautéed Strips of Chicken with Chanterelles is not just a meal—it's a gourmet experience that transforms ordinary ingredients into an extraordinary symphony of flavors. Prepare to be seduced by the delicate golden-brown chicken, perfectly seared and paired with the earthy, delicate chanterelle mushrooms that dance with buttery richness and aromatic herbs.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 pound chicken breast, sliced into strips
- 1 cup chanterelle mushrooms
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Prepare ingredients by slicing chicken breast into uniform thin strips, approximately 1/2 inch wide. Pat chicken dry with paper towels to ensure proper sautéing.
- Clean chanterelle mushrooms gently with a soft brush to remove any dirt. Slice larger mushrooms into halves or quarters to ensure even cooking.
- Season chicken strips generously with salt and freshly ground black pepper, ensuring even coating on all sides.
- Heat a large heavy-bottomed skillet or sauté pan over medium-high heat. Add butter and allow it to melt completely, swirling to coat the pan's surface.
- Add minced garlic to the melted butter and sauté for 30 seconds until fragrant, being careful not to brown the garlic.
- Carefully place chicken strips into the pan in a single layer, ensuring they are not overcrowded. Cook for 3-4 minutes on each side until golden brown and internal temperature reaches 165°F.
- Add chanterelle mushrooms to the pan, sautéing alongside chicken for an additional 3-4 minutes until mushrooms are tender and slightly caramelized.
- Remove pan from heat and let chicken and mushrooms rest for 2 minutes to redistribute juices.
- Transfer chicken and chanterelles to a serving platter, garnish with fresh thyme leaves, and serve immediately while hot.
Tips
- Moisture is the enemy of a perfect sear: Always pat your chicken strips completely dry before cooking to achieve that beautiful golden-brown crust.
- Temperature matters: Use a heavy-bottomed skillet and ensure it's properly heated before adding ingredients to promote even cooking and prevent sticking.
- Don't overcrowd the pan: Cook chicken in a single layer to guarantee each strip gets crispy and browns evenly.
- Handle chanterelles with care: These delicate mushrooms require gentle cleaning and minimal handling to preserve their unique texture and flavor.
- Let the meat rest: After cooking, allow the chicken to rest for a couple of minutes to help redistribute juices, ensuring each bite remains tender and succulent.
- Fresh herbs are key: The thyme isn't just a garnish—it adds a subtle, aromatic complexity that elevates the entire dish.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 3g
Protein: 35g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 110mg
