Chicken with Chanterelles and Red Wine Sauce
The important and wonderful thing about this recipe is that it works equally well with either chicken or salmon. Word has it that this recipe first came from the town of Cahors in Southwest France, a region known for its rough, red "vins du pays." I enjoy it with risotto, green beans almandine, and fresh fruit.
Sprinkle the chicken strips with the fresh tarragon and the salt and pepper, then dust with flour. Melt about half the butter and use it to sauté the chicken strips until just cooked through. Remove the skillet from the heat and set aside.
Sauté the shallots, garlic and mushrooms in the remaining two tablespoons of butter until they are just brown. Pour the wine over the vegetables and cook over high heat until the liquid is reduced to just a few tablespoons.
Add the chicken stock to the mixture and cook over high heat. The liquid will come to a boil and reduce. Continue cooking until the liquid is reduced by about one-half. When the liquid has reduced adequately, add the cream and return the chicken and juices to the pan.
Heat through and serve immediately, garnished with chives.