Chicken and Chanterelles in Tomato Madeira Sauce

THIS IS A SIMPLE recipe for when you’ve been out all day foraging and get home late—but still want to enjoy your fresh bounty.

4 thin chicken cutlets
flour
butter
2 tbsp olive oil
1 shallot, finely diced
2 cloves garlic, finely diced
1/2 pound chanterelles, sliced
2 tbsp tomato paste
madeira wine
8 oz shaped pasta like penne
parsley, chopped

1. Saute diced shallot and garlic in olive oil. Add chopped chanterelles and cook until mushrooms release their water. Season to taste. Meanwhile add penne pasta to salted boiling water.

2. Add 2 tablespoons of tomato paste to mushroom sauce and stir. In a separate pan, sauté thin, floured  chicken cutlets in butter.

3. Finish tomato-chanterelle sauce with madeira wine and add water as necessary.

4. Serve chicken over pasta and ladle sauce on top. Garnish with chopped parsley.

6 thoughts on “Chicken and Chanterelles in Tomato Madeira Sauce

  1. Finspot

    Audrey: I like your optimism. It’s been a tough couple weeks weather-wise.

    Hank: Take a page from Audrey; while we’re done with chanties by Turkey Day, you’re just getting going, with mushrooms to be had through the winter, when they’re needed most in stews, stuffings, and comforting sauces.

    WT: I’ll admit my first silver of the year was about a fifth the weight of yours, which is why editing skills are a must in this bizness.

    LTH: It’s one of my favorites, and ridiculously easy. Love this time of year! Thanks for tuning in everyone.

    Reply

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