Start by cleaning the chanterelle mushrooms gently with a soft brush to remove any dirt or debris. Slice them thinly.
Pat the chicken breasts dry with paper towels, and season both sides with salt and black pepper.
Mince the garlic and chop the fresh parsley finely.
Measure out your white wine, heavy cream, and have your thyme leaves ready.
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and sear them for about 5-6 minutes on each side or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the garlic and sauté for about 1 minute until fragrant. Add the sliced chanterelle mushrooms to the skillet and sauté for another 5-6 minutes or until they are tender. Pour in the white wine, and let it simmer for about 3-4 minutes until it reduces by half. Stir in the heavy cream, thyme, and half of the parsley, letting it simmer for another 2-3 minutes until the sauce thickens slightly.
Return the chicken breasts to the skillet, spooning the sauce and mushrooms over them. Let everything cook together for another 3-4 minutes so the flavors meld.
Garnish with the remaining parsley before serving.
Chanterelle mushrooms are a type of wild fungi highly prized in culinary circles for their exceptional flavor and unique, trumpet-like shape. They are known for their vibrant yellow to orange color, which stands out in the forests where they are foraged. Their rarity and distinctive taste make them a sought-after ingredient among chefs and food enthusiasts.
Chanterelle mushrooms have a distinct flavor profile that is often described as earthy with a subtle peppery hint. They possess a mild, nutty taste with a slight fruitiness, reminiscent of apricots, which is complemented by a gentle, woody aroma. Their texture is tender yet chewy, providing a satisfying mouthfeel that enhances any dish they are added to.
Great question – check out our marketplace where you can buy chanterelle mushrooms directly from foragers and cultivators.
Read more here about chanterelle mushrooms.