Chanterelle mushrooms have often been said to have a fruity flavor and aroma reminiscent of apricots. It's true that chanterelles and apricots go very well together. In this recipe, fresh chanterelles are combined with dried apricots in a sweet-savory filling for chicken breasts.
Use a sharp knife to cut pockets in the side of each chicken breast, taking care not to slice all the way through; set aside.
Melt the butter in a large skillet over medium to medium-high heat, then add the minced shallot and the sliced mushrooms. Reduce the heat to medium low and cook for five to seven minutes, or until the mushrooms are soft and cooked through.
Remove from the heat and stir the diced apricots into the mushroom mixture, adding the chopped parsley. Season with salt and pepper to taste.
Stuff the pockets in the chicken breasts with a spoonful or two of the mushroom-apricot mixture, closing the opening securely with a toothpick or skewer.
Heat the olive oil over medium high heat in a large skillet. Dredge the chicken breasts in the flour, then place in the hot pan, and brown on both sides, about 3 - 4 minutes per side. Reduce the heat, cover the pan and cook for another 7 - 10 minutes.
Remove each breast to a serving plate and top with Creamy Chanterelle Sauce and serve piping hot.