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| Pan Roasted Chanterelle & Gorgonzola Chicken Breasts |
| Ingredients 3/4 pound fresh chanterelle mushrooms 1 1/2 tablespoons unsalted butter 1 tablespoon olive oil 1/4 cup dry white wine 2 tablespoons coarsely chopped fresh flat-leafed parsley leaves fresh lemon juice to taste 4 boneless skinless chicken breasts, butterflied 4 ounces gorgonzola cheese coarse salt freshly ground black pepper 3 tablespoons extra virgin olive oil, or 1 1/2 tablespoons extra virgin olive oil and 1 1/2 tablespoons unsalted butter Method Preheat oven to 350º Halve chanterelles lengthwise. In a large non-stick skillet melt butter with oil over moderately high heat until foam subsides and sauté mushrooms, stirring, with salt and pepper to taste until barely tender, about 2 minutes. Add wine and cook, stirring, until liquid is evaporated and mushrooms are tender, about 5 minutes. In a bowl toss mushrooms with parsley and lemon juice. Set aside. Lay butterflied chicken breasts out on jelly roll pan. Place one ounce of gorgonzola cheese on one side of each of the breasts. Place a quarter of the mushroom mixture on top of the cheese. Season with salt and pepper. Fold the chicken breasts closed. Secure with toothpicks or tie with kitchen twine. Stuffed breasts can be prepared up to this point and refrigerated 8 hours or over night. When you’re ready to cook the chicken, heat a large sauté pan to medium high. Add the olive oil or olive oil and butter combination. Sear the chicken breasts about 4 minutes. Carefully turn over and sear another 3 minutes. Place the pan in the oven and roast the chicken breasts until the juices run clear, 7 – 9 minutes. Serve hot. |