Chicken Baked with Cream and Chanterelles

Chicken Baked with Cream and Chanterelles
Serves 4 as a main course

Present this dish with fresh vegetables such as green beans or broccoli, rice, and a fine white wine such as chardonnay.

2 tablespoons butter
1 pound chanterelles, sliced
2 tablespoons fresh lemon juice
2 tablespoons chopped shallots or green onions
1 tablespoon marjorum
1/4 cup dry white vermouth or dry sherry
1/2 cup heavy cream
One 2-1/2-pound chicken, cut into serving pieces and skinned
Salt and pepper to taste
Chopped fresh parsley
Melt the butter in a sauté pan or skillet and add the chanterelles, lemon juice, shallots, and vermouth. Cook over low heat for 20 minutes. Add the cream and cook 5 minutes more.

Season the chicken lightly with salt and pepper. Place the chicken in a shallow ovenproof dish. Pour the sauce over the chicken and cook for 30 to 45 minutes in a preheated 350º oven. Baste occasionally with the pan juices. Adjust the seasoning. Add parsley and serve.

--Robert Mackler