It’s chanterelle mushroom season in the Pacific Northwest. They grow wild here and are starting to show up in the market. They’re mild-flavored and I never thought much of them until SWMBO came up with this excellent recipe. The subtle smoky mushroom flavor goes very well with the polenta and chicken, and the feta adds a nice counterpoint.
Bake approximately one pound of chicken breast (two individual breasts) with a sprinkling of black pepper, oregano, and basil. Cool and shred.
Chop a small onion and two cloves of garlic. Saute in olive oil and 1 TBSP of butter until softened. Cut 5-7 chanterelle mushrooms (more or less, to taste) into chunks and add to the onion and garlic. Continue to saute until the mushrooms begin to wilt. Sprinkle with a little cayenne pepper. Add the shredded chicken.
Bring 3 cups of chicken broth to a low boil. Add 1 cup of polenta (quick-cooking polenta if you can find it) in a small steady stream. Cook until thickened. Stir in 1/4 cup of Parmesan cheese when done.
Combine the polenta, chicken mixture, and 1/4 cup of feta cheese. Mix well and transfer to a casserole dish. Bake at 350F for 15-20 minutes.
Now all you need is some warm French bread and a glass of good pinot noir.
1 lb chicken breast (more or less) 1 cup polenta (quick-cooking if available) 5-7 chanterelle mushrooms (more or less) 1 small onion 2 cloves garlic 3 cups chicken broth 1/4 cup grated parmesan cheese 1/4 cup feta 1 TBSP butter olive oil as needed black pepper, oregano, basil, cayenne pepper to taste