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4 Tb. butter
2 large onions, peeled, quartered and sliced
1/2 tsp. salt
6 boneless, skinless chicken breasts
1/4 lb. each: fresh chanterelle and oyster mushrooms, cleaned and trimmed
1/2 cup SCHUG Chardonnay
1/2 cup chicken stock
1/4 cup heavy cream
salt and pepper, to taste
3 tbs. chopped fresh tarragon
fresh tarragon sprigs for garnish
In a large sauté pan melt 2 tbsp. butter, then add the onions and the salt. Gently sauté onions in butter, stirring every few minutes, until they are a deep golden brown (about 20 minutes). Remove onions from pan and set aside. Melt remaining 2 tbsp. butter in pan, add mushrooms and sauté over medium-high heat until lightly browned. While mushrooms cook, sprinkle chicken breasts lightly with salt and pepper. Push mushrooms to the edge of the pan and add the chicken breasts. Brown them for a minute or two on both sides and then add the wine and the stock to the pan. Cover the sauté pan with a lid and allow breasts to simmer for another 5 or 6 minutes. Turn breasts and repeat. Remove breasts to a warm, covered dish. Add cream and caramelized onions to the sauté pan, then reduce sauce over medium-high heat until slightly thickened. Correct sauce for salt and pepper, then add the chopped tarragon. Quickly slice chicken breasts on the diagonal, arrange in a “fan” onto warm serving plates and pour a spoonful of sauce over the chicken slices. Garnish each plate with fresh tarragon and serve immediately. Makes 6 entree servings or 10 to 12 first course servings.