Sauteed Chicken Breasts and Baby Zucchini in Chanterelle Mushroom Sauce

Time: 25 minutes
Effort: Easy
Serves: 2

2 chicken breasts cubed and skinned
2 tbsp olive oil
2 shallots, sliced thin
8 baby zucchini
1 cup fresh Chanterelle mushrooms, cut in half cross-wise
1/2 cup heavy cream
1/4 cup Vermouth
Salt & fresh black pepper

Heat the olive oil in a large skillet until very hot. Add the shallots and saute quickly until slightly browned, then add the chicken cubes. Saute again until all sides of the chicken are browned. Reduce the heat to medium and add the zucchini and mushrooms. Pour in the vermouth and stir to deglaze the pan, then add the cream, salt and pepper to taste. Cover and simmer until the chicken and zucchini are tender. Serve immediately. (Shown here served with Bulgur Wheat Pilaf).