Go to Home

COOKING WITH GALA

Go to Master Index

CHICKEN WITH SHITAKE

4 oz. Shitake (pre-soaked in c water, stemmed and sliced)
1 c heavy cream
2 tbsp butter
2 tbsp shallots
cup dry white wine
Salt and pepper to taste

1 lbs. Cooked chicken breasts cut in 1" cubes
c chopped parsley
c shredded goat cheese
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