Pan-Seared Chicken Breast with Red Wine, Chanterelle Mushrooms, Garlic & Rosemary

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As the cool fall weather approaches (it got into the 60’s for lows this past weekend in south Florida so that counts as fall to me), I always get hungry for heartier meals.  We all love stews, pot pies, chicken & dumplings and the other hearty dishes we enjoy in the fall and winter.  I am no exception.  So tonight I decided to use the beautiful chanterelle mushrooms I found at the farmers market this past weekend and make a healthy chicken dish.  To contrast the woodiness of the mushrooms I grabbed a bottle of red wine and some sweet shallots.  Of course not many of my meals can go to the table without garlic.  Now some of you may not care for garlic, not sure why, so if you don’t you can always leave it out.

So y’all give this one a try and let me know what you think.  I bet this will become a fall favorite of your family’s.

Ingredients

• 2 tablespoon olive oil
• 2 boneless skinless chicken breasts
• 2 tablespoons flour
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 shallots, finely chopped (use small onion if you don’t have shallots)
• 2 cloves garlic – sliced
• 4-5 sprigs fresh rosemary – stripped from stems and chopped
• 1- 1  1/2 cups Chanterelle mushrooms
• 1/2 cup red wine (use the good stuff, if you won’t drink it, don’t cook with it)
• 1 cup chicken broth
• 2 tablespoons finely diced chives
• salt and pepper for seasoning to taste

Instructions

1. Mix the flour, garlic powder, salt & pepper in large flat bowl
2. Season the chicken breasts with salt and pepper on both sides and dredge flour mixture.
3. Put olive oil in a large skillet over medium-high heat.
4. Sear the chicken breasts  for 3-4 minutes on each side until golden brown and juices run clear and the meat is no longer pink (the meat thermometer should register 165 degrees F in the thickest parts of the breast).
5. Remove chicken from the skillet and keep warm.
6. Add shallots, rosemary and garlic to the same skillet, over medium heat, adding additional olive oil if needed. Cook until shallot is translucent.  Be careful not to burn the garlic.
7. Add the wine to de-glaze the pan.  Bring to a boil and reduce by half.
8. Add the chicken broth and chanterelle mushrooms and continue cooking for about 5 or 6 more minutes on medium heat, stirring, until the sauce thickens from the flour bits in the skillet. ( You can add more flour left over from dredging, if needed.)
9. Sprinkle with diced chives and serve.