Chicken and Chanterelles

Pan-Roasted Chicken Breast

  • 8 - 5 oz Chicken Breasts

  • 2 fl oz clarified butter

  • 8 tsp kosher salt

  • 8 tsp black pepper, coarsely ground

  • 4 fl oz white wine

  • 5 sprigs of thyme

  • 1 Tbsp butter

  • ½ tsp lemon zest, grated

  1. Preheat the oven to 425 degrees. Season chicken breasts evenly on all sides and bring to room temperature (about 30 minutes).

  2. In a large cast iron skillet over medium-high heat, add clarified butter. Before searing, butter should be very hot and near smoking. Sear chicken breasts skin side down for about 2-3 minutes. Flip and bake until golden brown and fully cooked (about 10 minutes).

  3. Remove skillet from oven and place cooked chicken breasts on a warmed sheet pan covered with aluminum foil; reserve in a warm location. Let rest for at least 5 minutes before serving.

  4. In the hot pan the chicken was cooked set over medium heat, deglaze with white wine, thyme and lemon zest. Bring to a simmer and reduce by half; swirl in butter until emulsified. Reserve Pan Jus in a warm location and use as soon as possible to sauce chicken.

Three Cheese Polenta

  • 1 Tbsp butter

  • 2 cups onion, small diced

  • 1 Tbsp garlic, chopped

  • 1 Tbsp fresh thyme leaves, chopped

  • 8 fl oz white wine

  • 2 cups Polenta

  • 48 fl oz chicken stock

  • ¼ cup Parmesan, grated

  • ¼ cup Asiago, grated

  • ½ cup Fontina cheese, grated

  • 1 ½ tsp kosher salt

  • 1 tsp white pepper, ground

  • 1 Tbsp fresh lemon juice

  • 1 tsp lemon zest, grated

  1. In a 4 qt stockpot over medium-low heat, melt butter and add onions, garlic, thyme, lemon zest and 1 tsp salt. Cover and cook stirring occasionally until onions are soft and translucent (about 20 minutes).

  2. Raise heat to medium-high and deglaze with white wine and reduce by half. Gently pour in chicken stock and bring to a simmer.

  3. While whisking constantly, gradually add polenta; lower heat to medium-low. Cover and cook stirring occasionally using a wooden spoon until polenta is soft and liquid is absorbed (about 30 minutes).

  4. Remove from heat and stir in cheeses, lemon juice, white pepper and remaining salt.

  5. Let Three Cheese Polenta rest for 10 minutes before serving. Season to taste and consistency with salt, white pepper, lemon juice and warm chicken stock.

Sautéed Chanterelle Mushrooms

  • 2 lb Chanterelle mushrooms

  • 1 fl oz clarified butter

  • 1 Tbsp fresh thyme leaves, chopped

  • ½ tsp kosher salt

  1. In a large cast iron pan over high heat, add clarified butter, mushrooms, thyme and salt; toss until well coated with butter.

  2. Sear on high heat tossing occasionally until mushrooms begin to wilt but are still tender (about 1-2 minutes).

  3. Remove from pan and dry on paper towels to remove excess grease.


  • Pan-Roasted Chicken Breast

  • Pan Jus

  • Sautéed Chanterelle Mushrooms

  • Three Cheese Polenta

  • Herb Bouquet

  • 8 sprigs of Thyme

  • 8 sprigs of Tarragon

  • 8 Thyme Flowers

  • 8 sprigs of Oregano

  • 8 Chive Stems, 3” long

Assemble 8 warm serving plates. Add 4 fl oz of Three Cheese Polenta in the middle of each bowl. Pile a small cluster of Sautéed Chanterelle Mushrooms, facing out. Lay Pan-Roasted Chicken Breast flat on top of Three Cheese Polenta. Pour a Tbsp of Pan Sauce over top and tuck the herb bouquet in between the Chicken Breast and Chanterelle Mushrooms standing up.

John Minas