Chicken with Chanterelle-Basil Sauce

Serves 4.

1/2 oz (about 1 cup) dry chanterelle mushrooms, or 1/2 lb thinly sliced fresh common mushrooms
1 Tbsp butter or extra-virgin olive oil
3/4 cups regular-strength chicken broth
1/4 cup Chardonnay
2 tsp minced basil or 1 tsp dry leaves
4 boned and skinned chicken breast halves (about 1-1/4 lb total)
2 Tbsp whipping cream

Combine chanterelles and 1-1/2 cups water in a pan. Bring to a boil over high heat; cover tightly and simmer gently until mushrooms are very tender when pierced, 30 to 40 minutes. Remove from heat and let stand 30 minutes. Lift chanterelles from water, squeezing liquid from them into pan; reserve water.

In nonstick pan over medium-high heat, melt half the butter.

Add chanterelles to pan. Stir often until chanterelles are a darker brown, about 5 minutes. Carefully pour reserved cooking water into pan, taking care not to add any grit from mushrooms. Add broth, wine, and basil. Boil over high heat until liquid is reduced to 1/3 cup. Pour into a bowl.

Melt remaining butter in pan over medium-high heat. Add chicken and cook until lightly browned on both sides and meat is no longer pink in center of thickest part (cut to test), about 10 minutes total; transfer to plates and keep warm.

Return mushroom mixture to pan, add cream, and stir over high heat until bubbling. Spoon sauce evenly over chicken.

Pair with Ferrari-Carano Reserve Chardonnay or Tre Terre Chardonnay .