Pasta with Chanterelles, Cream and Grand Marnier

In Learning to Fly, Free thinks the sauce from this pasta would taste good even served over her Birkenstocks.

Ingredients:

1 large navel orange
3 tablespoons + 1 stick butter
8 chanterelles
2 double chicken breasts, skinned, boned and halved
flour for dusting
1/3 cup Grand Marnier
3/4 cup heavy cream
freshly grated nutmeg to taste
salt and white pepper to taste
thin orange slices for garnish

Preparation:

After washing it, remove the zest from the orange using a zester or a fine grater, being careful to peel off only the orange-colored skin. If using a zester, slice into the thinnest possible strips. Squeeze the juice from the orange. Set aside.

Wash the chanterelles gently. Pat them dry with paper towels. Slice thinly. Heat the 3 tablespoons of butter in a large, heavy skillet, over moderate heat. When the foam subsides, add the mushrooms. Saute them until they are just tender. Remove them from the skillet and set aside.

Dust the chicken lightly with flour. Heat the stick of butter in the skillet over moderate heat. When the foam subsides, add the chicken. Saute, turning the chicken frequently until the breasts are lightly browned but not overcooked. Add the Grand Marnier and the zest. Simmer a few minutes, turning the chicken to absorb the flavor. Add the cream and the chanterelles. Simmer over low heat to reduce the cream a bit.

After the cream thickens, thin it to desired consistency with the juice. Season to taste with nutmeg, salt and pepper. Transfer the chicken to a warmed platter. Spoon the sauce over the breasts and serve immediately. This is good served with white rice or plain buttered pasta and fresh-cooked broccoli.