Ahhh chanterelles . . . one of the best things about fall. We are lucky to have two edible varieties of this mushroom that grow in Southeast Alaska. The photo above shows the ridge-like and cross-veined gills characteristic of cantharellus cibarius.
The recipe below is an addendum to my latest Local Flavor column in the Juneau Empire.Click here for the full article, including my recipe for Sautéed Chanterelles with Pancetta and Pine Nuts. This versatile mushroom sauté was used as a topping for a lovely autumn meal:
Pine Nut Crusted Chicken Cutlets with Chanterelles (serves 4 to 6)
This scrumptious dish will wow your dinner guests with the colors, tastes, and smells of the season. If you don’t have access to chanterelles, don’t worry; cremini or even button mushrooms make a fine substitute. Serve with a steamed green vegetable like broccoli or green beans, and a buttery chardonnay.
2 lbs. boneless, skinless chicken breasts, thinly sliced into ¼” thick cutlets
½ cup pine nuts
2/3 cup bread crumbs
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
Olive oil, for frying
8 ounces wild rice
2 cloves garlic, minced
2 bay leaves
Chicken broth, optional
2 cups Sautéed Chanterelles with Pancetta and Pine Nuts (click here for recipe)
Lemon wedges and fresh rosemary leaves, for garnish
First get the wild rice cooking. It takes at least an hour. Follow package instructions, adding bay leaves and garlic to the pot, and replacing water with chicken broth if desired.
If serving with a steamed green vegetable, get the vegetables cleaned, chopped, and set up in the steamer, so all you have to do is turn it on about 10 minutes before dinner is ready.
Prepare recipe for Sautéed Chanterelles with Pancetta and Pine Nuts. Set aside and keep warm. If mixture becomes dry, you can splash in a little chicken stock, or olive oil.
In a food processor combine pine nuts, bread crumbs, salt, and pepper. Grind to a very fine meal. Line 2 rimmed baking sheets with foil, and preheat oven to 325. Dredge chicken cutlets in the meal, and lay flat on lined baking sheets.
In a large skillet heat 1 to 2 tablespoons of olive oil over medium high heat. Once oil is hot and shimmery, use tongs to add a single layer of chicken cutlets to the pan. Once the cutlets are golden brown on one side, flip them and brown the other side, about 1 to 2 minutes per side. Return to baking sheet and set aside (the chicken will not be fully cooked at this point), Work in batches, adding more oil to the pan as needed, until all the chicken has been browned.
Once the rice is nearly finished cooking, place baking sheets on center racks in oven, 5 to 10 minutes or until chicken is cooked through. Rotate pans halfway through cooking. If necessary, reheat mushroom mixture.
To serve, place a mound of rice on each serving dish, top with a few pieces of chicken, and a scoop of the mushroom mixture. Sprinkle with a few fresh rosemary leaves, and serve with lemon wedges, and steamed green vegetable if desired.