Chicken and Chanterelles on Spinach and Wild Rice

Chicken and Chanterelles on Spinach and Wild Rice


Hello, my name is Kevin and I am a mushroom fanatic! This weekend I came across one of my favorite local seasonal items, chanterelle mushrooms, and I picked some up immediately even though they weren't on my meal plan. While I was thinking about what to do with them, my one criteria was that it be something on the lighter side as I had recently eaten way too much pumpkin pie. I almost always start my mushrooms dishes of by sauteing them with some onions and garlic until they are nice and golden brown and slightly caramelized and good. From there you can go any number of ways but I thought that I would go with turning it into a mushroom sauce and serving it over a chicken breast. I added some thyme, a splash of white wine, and some chicken stock to turn it into a sauce which I finished off with a touch of cream. To keep the meal on the healthier side I served it on a bed of wild rice with onions, celery and carrots and to that I added some steamed spinach for something green. The chicken and chanterelles dinner was nice and easy to make and it turned out great! The chanterelles mushroom sauce was so tasty and it was definitely the star of the show. Though the wild rice was tasty by itself, the excess mushroom sauce dripped onto it and the spinach infusing them both with even more flavour! What a great way to enjoy the seasonal chanterelle mushrooms!

Chicken and Chanterelles on Spinach and Wild Rice

(makes 2 servings)
Printable Recipe

Ingredients:
1 tablespoon oil
1 tablespoon butter
2 chicken breasts (skinless and boneless)
salt and pepper to taste
1 onion (diced)
2 cloves garlic (chopped)
1 teaspoon thyme (chopped)
1/2 pound chanterelles (cleaned and sliced)
salt and pepper to taste
1/4 cup white wine
1/4 cup chicken stock
2 tablespoons heavy cream
1 tablespoon parsley (chopped)

Directions:
1. Heat the oil and melt the butter in a pan.
2. Season the chicken with salt and pepper.
3. Saute the chicken in the pan until cooked and golden brown, about 5-7 minutes per side depending on thickness, and set aside.
4. Add the onion and saute until tender, about 3-5 minutes.
5. Add the garlic and thyme and saute until fragrant, about a minute.
6. Add the mushrooms, salt and pepper and saute until the mushrooms are golden brown, about 10-15 minutes.
7. Add the white wine and deglaze the pan.
8. Add the stock and simmer to reduce to half, about 10 minutes.
9. Remove from heat and stir in the cream and parsley.
10. Pour the mushroom sauce over the chicken.

Wild Rice

(makes 2 servings)

Ingredients:
1 tablespoon oil
1 clove garlic (chopped)
1 small onion (chopped)
1 carrot (chopped)
1 rib celery (chopped)
1 cup wild rice
1 bay leaf
2 cups chicken stock
salt and pepper to taste
1 teaspoon oil

Directions:
1. Heat the oil in a pan.
2. Add the garlic, onion, carrot, and celery and saute until tender, about 5 minutes.
3. Add the wild rice, bay leaf, chicken stock, salt and pepper and bring to a boil.
4. Simmer covered until the rice is al dente, about 50 minutes.

Similar Recipes:
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Steak Tenderloin in a Mushroom and Blue Cheese Sauce
Sausage on Lentils and Greens
Wild Mushrooms Sauteed in Butter, Sherry and Lemon
Mushroom and Leek Wild Rice Salad

40 comments:

Jenn/CinnamonQuill said...

Oh, wow; this looks incredible. I'd love a plate of chanterelles and wild rice. Gorgeous!

Jenn said...

LOVE chanterelles!! This looks fabulous!

kellypea said...

I swear your recipes always send me over the edge. I love mushrooms and chanterelles are my favorite of them all. A gorgeous dish with so many great flavors all in one place. Very nice.

Kerstin said...

I'm a big mushroom fan too, great idea to make a sauce with your chanterelles - yum!

Soma said...

This has to be lip smacking good! texture & flavor loaded dish. Love mushroom & wildrice.. just the perfect combination.

Indonesia-Eats said...

Do you still have some? I am a mushroom lover too

Conor @ HoldtheBeef said...

This looks so appetising! Argh, come on lunch time!

We Are Not Martha said...

Everything you cook makes me SO hungry. That's all.

Sues

Jenn said...

That looks good especially with the wild rice at the bottom. I've only begun to appreciate mushrooms in the past couple years. I don't really know how I lived without them.

Rosa's Yummy Yums said...

A perfect combination! This side dish would be perfect as accompaniment to duck or chicken.

Cheers,

Rosa

♥peachkins♥ said...

a very hearty meal! I love it!

Laura @ Hungry and Frozen said...

Ha! Love mushrooms too. A splash of wine makes them even nicer...this sounds delicious :D although I've never actually tried chantarelles specifically...yet.

Joanne said...

I am only just getting into mushrooms and haven't tried chanterelles yet. This dish does look really good though. And so healthy!

Julie said...

Yum. This looks fantastic. I can't wait to try it. And I also really like that the recipe is only 2 serves.

Anncoo said...

This looks great and great pics too!

pityenlacocina said...

this recipe is heavenly, i love the looks, the colour, the flavour and all the ingredientes, very well done, cheers from london

Spiralstyle said...

This will be my dinner tonight. Thanks!

Jeff said...

Kevin welcome to mushroom addiction. We are here to not help cure you but rather encourage you to use more mushrooms. They are wonderful and they love you too.

love these flavors and I am bummed that I can't find good fresh mushrooms right now. Although dried has never lead me wrong.

Pam said...

That looks like fall on a plate!

Kelly said...

I've never visited your site before but had to check it out after a glowing recommendation from the ladies over at We are Not Martha. I love the social nature of the web because it leads me to so many blogs I might not have known about otherwise. I'm adding you to my google reader because it looks like you are cooking up some mouthwatering and unique dishes.

Bellini Valli said...

There are so many earthy flavours in this dish Kevin. A sure fire winner.

Sophie said...

A divine mushrooms & chiocken dish, Kevin!!

What a beautiful presentation too!
You are the pro!!

Bridgett said...

This is a stunning dish and I can just imagine the taste. I will be trying this.

Spryte said...

Wow! That looks AMAZING!

3 hungry tummies said...

that looks seriously good!!!

Ben said...

Nice! What a great combination of flavors.

Laila said...

Looks absolutely delicious ...

Laila .. http://lailablogs.com/

momgateway said...

That looks amazing!

The Bella Girls said...

I have never made homemade wild rice. I always assumed it may be too difficult; however, this recipe proved me wrong. I can't wait to give it a try!

`Camberley

teresa said...

oh my goodness, i love this! what a fantastic dinner!

elly said...

This looks so hearty and delicious, and absolutely perfect for fall!

Chris said...

That dish and those photographs have convinced me that I absolutely HAVE to stop by this mushroom place here in town (http://everythingmushrooms.com/shop/)

I really love your creativity and your photography. What do you shoot with?

Spiralstyle said...

This dish is absolutely out of this world. My husband and I loved it. I may blog about it this week.

Peter M said...

I love the whole dish...chanterelles, the wild rice, chicken and spinach. You have a truly autumn meal...even the colours!

Jeanne said...

Heavenly. Pure and simple.

Anonymous said...

I made this last night and it was delicious!!! thanks for the recipe!

Blair said...

Loved every bite of this dish! The sauce was delicious. Used a medley of mushrooms, as chanterelles were over $30/lb. Will definitely make again!

Pioneer Cookerella said...

This looks amazing. We just got a bunch of chanterelles at costco and went searching foodgawker for something delicious to make with them. We found it! We're both Minnesotans, so wild rice is near and dear to our hearts and our stomachs. Can't wait to try this. Great blog.

Drnda said...

This looks amazing and taste amazing! I made it yesterday and it was delicious! .-)

Tuva said...

Great concept. A splash of lemon juice or a good balsamic vinegar will take this over the top. Well done.

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