Chicken Breasts With Rosemary And Chanterelles And Roasted Garlic Potatoes Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 1/2 cups white chicken stock

1 pound fresh chanterelle mushrooms, trimmed, cleaned, and cut if large

1/4 cup finely minced fresh chives

2 tablespoons Cognac

1 sprig rosemary, about 6 inches long, coarsely chopped

2 sprigs fresh thyme, leaves picked and chopped

4 boneless chicken breast halves, skin on

1/4 cup dry white wine

2 cloves garlic, peeled and minced

1 shallot, minced

Coarse salt and freshly ground black pepper

2 tablespoons unsalted butter

2 cups chicken stock

1/4 cup unsalted butter

Coarse salt and freshly ground white pepper to taste

2 teaspoons canola oil

1 1/4 pounds small Red Bliss Potatoes, well scrubbed

1/4 cup olive oil

2 heads garlic, separated into unpeeled cloves

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