Panko Crusted Chicken with Chanterelle-Gruyere Sauce

By • February 11, 2014 • 0 Comments



Author Notes: Last fall, sometime near Thanksgiving, I ran into one pound packages of fresh chanterelle mushrooms, an item I hadn't seen in years around these parts. I scooped up a package, brought them home and used them for a creamy mushroom-gruyere sauce for chicken. I should have bought the whole store out and just eaten this dish for a week!inpatskitchen

Serves 4

For the chicken

  • 4 six to eight ounce boneless, skinless chicken breasts, pounded a bit to even them out
  • 1 cup flour
  • 2 eggs lightly beaten with a few tablespoons of water
  • 2 cups panko bread crumbs
  • Salt and pepper
  • Vegetable oil for frying
  1. Begin by heating enough vegetable oil in a large skillet to come up about a half inch in the pan. Get the oil nice and hot while you're breading the chicken.
  2. Season the chicken well with salt and pepper. Set up a breading station and dredge the chicken first in the flour, then the beaten egg and finally the panko.
  3. Brown the chicken on both sides until golden and then place them in a shallow baking dish. While you make the sauce, bake the breasts in a 350F oven for 15 to 20 minutes.

For the sauce

  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 1 medium shallot, minced
  • A pinch of dried thyme, crushed between your fingers
  • 1 pound chanterelle mushrooms, cleaned and cut into good size chunks (or substitute another mushroom)
  • 1 teaspoon instant flour (plus more if needed)
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 cup dry white wine
  • 1 1/2 cups half and half (plus a little more if needed to thin out the sauce)
  • 2 ounces shredded Gruyere cheese
  1. In a large saute pan, heat the oil and butter, add the shallot and saute until it softens. Add the mushrooms and thyme and continue to saute until the mushrooms give off their liquid. Continue to saute to let the liquid almost evaporate. Stir in the instant flour.
  2. Add the salt, pepper and wine. Simmer for about one minute.
  3. Stir in the half and half, bring up to a simmer and cook to thicken the sauce. If you like a thinner sauce, add a little more of the half and half. You can always sprinkle in a little more instant flour to find the right consistency. You want to simmer until the sauce coats the back of a spoon.
  4. Turn off the heat and stir in the shredded cheese. ladle the sauce over the chicken and enjoy!
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