Panko crusted chicken with chanterelle-gruyere sauce
Chicken second courses
Last fall, sometime near Thanksgiving, I ran into one pound packages of fresh chanterelle mushrooms, an item I hadn't seen in years around these parts. I scooped up a package, brought them home and used them for a creamy mushroom-gruyere sauce for chicken. I should have bought the whole store out and just eaten this dish for a week!
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