Photo: John Autry; Styling: Leigh Ann Ross Photo by: Photo: John Autry; Styling: Leigh Ann Ross

Chicken with Smoked Chanterelles and Potatoes

Too cold to grill? Sauté the mushrooms and chicken instead.

Cooking Light NOVEMBER 2010

  • Yield: 4 servings (serving size: 1 chicken breast half, 1 cup potatoes, and 3/4 cup mushroom mixture)


  • 2 cups 1% low-fat milk
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon chopped fresh rosemary
  • 1/4 teaspoon kosher salt
  • 3 garlic cloves, thinly sliced
  • 1 shallot, peeled and sliced
  • 1 bay leaf
  • 1 pound Yukon gold potatoes, peeled and cut into (1/8-inch-thick) slices
  • 1/2 teaspoon all-purpose flour
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 3/4 cup (3 ounces) shredded white cheddar cheese, divided
  • 2 cups cedar wood chips
  • 6 thyme sprigs
  • 3 rosemary sprigs
  • 1 pound chanterelle mushrooms, sliced lengthwise
  • 1 center-cut bacon slice, thinly sliced
  • 1 tablespoon butter
  • 2 cups chopped kale
  • 1/4 cup fat-free, lower-sodium chicken broth
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper


1. Preheat oven to 350°.

2. Place first 7 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 10 minutes. Add potatoes to pan; simmer 5 minutes. Remove potatoes with a slotted spoon. Strain milk mixture through a fine mesh sieve over a bowl, reserving liquid; discard solids. Return liquid to pan. Add flour and 1/4 teaspoon pepper to pan; cook 4 minutes or until slightly thickened, stirring constantly with a whisk. Remove from heat. Arrange half of potatoes in a 9 x 5-inch metal loaf pan coated with cooking spray. Sprinkle half of cheese over potatoes. Arrange remaining potatoes over cheese. Pour milk mixture over potatoes. Cover; bake at 350° for 1 hour. Remove from oven.

3. Preheat broiler.

4. Sprinkle remaining half of cheese over potatoes. Broil 5 minutes or until browned.

5. Prepare grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce bottom of a disposable aluminum foil pan several times. Place pan on heated side of grill; add wood chips, thyme sprigs, and rosemary sprigs to pan. When chips are smoking, place another foil pan (do not pierce) on unheated side of grill; add mushrooms. Cover and smoke 20 minutes.

6. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan. Increase heat to medium-high. Heat butter in drippings in pan. Add mushrooms to pan; sauté 3 minutes or until tender. Add kale and next 3 ingredients (through 1/8 teaspoon pepper); cook until kale is tender and liquid almost evaporates, stirring occasionally. Sprinkle with bacon.

7. Preheat grill to high heat.

8. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place chicken on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Serve with potatoes and mushroom mixture.

Nutritional Information

Amount per serving
  • Calories: 521
  • Fat: 15.5g
  • Saturated fat: 8.4g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1g
  • Protein: 58.2g
  • Carbohydrate: 34.7g
  • Fiber: 2.7g
  • Cholesterol: 140mg
  • Iron: 3.5mg
  • Sodium: 856mg
  • Calcium: 390mg

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Chicken with Smoked Chanterelles and Potatoes recipe