As you know, I make schnitzel frequently.
And being in the Test Kitchen again is providing us with a wonderfully wide range of perfect ingredients. Today was no exception.
My life has become like one of those crazy cooking competition shows...
"In today's culinary challenge, you will have 30 minutes to create an Extraordinary Dinner using these ingredients..."
So tonight, I had about 1/3 C of beautifully sautéed chanterelles.
And a chicken breast.
And a small bag of peeled shallots.
And off I went.
You know how to make my basic schnitzel...
http://www.thisoldchef.com/blog.html/schnitzel_redux_sandy_be_damned/
For the sauce, I minced two of the gorgeous shallots and sautéed them in some EVOO, added the leaves from 4 stalks of thyme, then added a splash of white wine, and, when that was almost dry, added 1/3-1/2 C chicken stock. I reduced that by about half...
When the chicken was done and removed to hot plates, I poured the sauce into the chicken skillet, added the chanterelles, warmed them through, poured the sauce over the schnitzels, and served it with brown rice.
OK, I also had some micro basil from the Test Kitchen that I sprinkled on top... La Di Da!!!
The shallots and chanterelles turned this from good... to Wow!
