Golden roast chicken over a rich, creamy sauce of chanterelle mushrooms, sweet peas, and shallots makes for a dish that’s both elegant and comforting. Serve with egg noodles.
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This was tasty and we liked it with buttered egg noodles BUT never, never, ever reuse a marinade even if you are cooking it. I made double the marinade and used half for the saute.
Delicious!! I followed the recipe as written except used half and half instead of cream - PLENTY rich!. I also added a few pepper flakes for a little heat. I served the dish with some wonderful Camarge red rice friends had just brought from France - perfect to soak up the sauce. Would have served a crusty bread if no rice. Enjoy!
This recipe is rich and creamy, perfect served with homemade bread. Even my family members who don't like peas thought this was delicious.
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