home cooked dinners by the season

Chanterelle Mushroom and Chicken Pasta

Chanterelle Mushroom and Chicken Pasta

Serves 4


  • 8 oz Short shaped pasta such as gemilli, fusilli or penne
  • 12 oz Chanterelle mushrooms
  • 1 Boneless, skinless chicken breast (about 8-12 ounces) sliced into bite size pieces
  • Kosher salt
  • Fresh ground black pepper
  • 3 tablespoons Flour
  • 1 tablespoon Olive oil
  • 2 tablespoons Butter
  • 2 teaspoons Chopped garlic
  • 1/4 cup Sherry or white wine (*see note)
  • 1 cup Chicken broth
  • 1/2 cup Whipping cream
  • 1 tablespoon Chopped fresh thyme or 1 teaspoon dried
  • Grated Parmesan cheese, optional for sprinkling on top


Cook pasta according to package directions; drain.
Meanwhile, remove any excess dirt from Chanterelles. Place in a colander and run under just enough water to clean them; drain then remove to paper towels and pat dry. Cut large Chanterelles in half or in quarters.
Sprinkle chicken with salt and pepper then toss with 2 tablespoons flour. Heat oil and 1 tablespoon butter in a large skillet over medium heat; add chicken and cook until browned stirring once or twice; remove and keep warm.
To the same skillet over medium heat add remaining 2 tablespoons butter then add chanterelles and cook and stir just until softened, about 3 minutes. Add garlic and cook about 30-45 seconds just to release flavor. Return browned chicken to pan; sprinkle with remaining 1 tablespoon flour and stir.
Add sherry to the chicken and Chanterelles and cook 30-45 seconds, then stir in chicken broth, cream and thyme; bring to a simmer and cook just until slightly thickened, about 3-4 minutes; season with salt and pepper. Stir in cooked pasta and sprinkle with grated Parmesan cheese, if desired.


Sherry or white wine can be omitted and substituted with chicken broth.