Chicken with Chardonnay and Chanterelles


1/2 oz dried chanterelles
1 tablespoon flour
2 boneless chicken breasts, about 12 oz
2 tablespoons olive oil
3 tablespoons butter
4 shallots, thinly sliced
a good pinch of Spanish sweet smoked paprika
2/3 cup top quality New World chardonnay or good white Burgundy
3 tablespoons heavy cream
2 coils dried pappardelle all’uovo or other wide-ribboned egg pasta, about 3-1/2 oz
freshly grated nutmeg
1 tablespoon finely chopped fresh parsley
sea salt and freshly ground black pepper


  1. Put the chanterelles in a bowl and add just enough tepid water to cover. Let soak for 10 minutes. Drain the chanterelles, reserve the soaking liquid, and strain it through a fine sieve.
  2. Put the flour in a shallow dish and season it with salt and pepper. Dip the chicken breasts in the flour and coat both sides.
  3. Heat a skillet over moderate heat, add 1 tablespoon olive oil and 1 tablespoon butter. When the butter is foaming, add the chicken breasts skin side down. Fry for 2-1/2 to 3 minutes until the skin is brown and crisp.
  4. Turn the chicken breasts over and lightly brown the other side, 2-1/2 to 3 minutes.
  5. Transfer the chicken to an ovenproof dish and cook in a preheated oven at 400ºF for 20 minutes until cooked.
  6. Discard the fat from the skillet and wipe it with paper towels. Heat the remaining oil and 1 tablespoon butter in the skillet, add the shallots, and saute gently for 5 to 6 minutes or until soft.
  7. Stir in the paprika, then increase the heat to high and add the wine.
  8. When the wine has reduced by half, add 1/3 cup of the reserved mushroom water. Reduce the heat and let simmer gently for 10 minutes.
  9. Strain the sauce through a fine sieve into a heatproof bowl.
  10. Return the strained sauce to the pan, add the chanterelles, cover, and let simmer for 10 minutes.
  11. Remove the pan from the heat, stir in the cream, and salt and pepper to taste.
  12. Return the pan to the burner and heat very gently, stirring occasionally, until the sauce thickens.
  13. To cook the pasta, bring a large saucepan of lightly salted water to the boil, add the pasta, and cook until al dente, according to the instructions on the package. Drain well, add 1 tablespoon butter, and season with a little pepper and freshly grated nutmeg.
  14. Cut each chicken breast into 5 or 6 thick diagonal slices. Divide the pasta between 2 warm plates, put the slices of chicken on top, then spoon over the mushroom and cream sauce. Sprinkle with chopped parsley and serve immediately.

Makes 2 servings.

Source: Cooking with Wine