The delicate perfumed chanterelle works particularly well with white meats and dairy products. This recipe harnesses the slightly sour qualities of yoghurt, but you could substitute cream . . .
1 Clove garlic
1 tspn Dijon mustard
100g Fresh (or frozen) chanterelles
2 Chicken breasts
150ml Dry white wine or good quality stock
200g Greek yoghurt
Lightly sauté the shallots, garlic for two or three minutes until they begin to soften. Stir in the sliced chicken breast and mustard, a couple of minutes later add the mushrooms and cook for a moment, then add the wine/stock (if using dried, chop these finely). As the sauce thickens to the consistency of cream, stir in the yoghurt. Season to taste, garnish with chopped parsley for colour (optional) and serve with steamed basmati rice and a crisp green side salad.