|
CHICKEN WITH SHITAKE
4 oz. Shitake (pre-soaked in ½ c water, stemmed and sliced)
1 ½ c heavy cream
2 tbsp butter
2 tbsp shallots
¼ cup dry white wine
Salt and pepper to taste
1 ½ lbs. Cooked chicken breasts cut in 1" cubes
¼ c chopped parsley
½ c shredded goat cheese
½ c shredded raclette
Combine cream, butter, shallots, wine, and reserved shitake liquid in a saucepan and simmer until reduced by 1/3 and slightly thickened. Stir in remaining ingredients and heat until the cheeses have melted. Pour over rice. Makes 4 cups or about 6 servings |
