Chicken Fricassee with Wild Mushrooms
Recipe from Neichel restaurant in Barcelona, Spain (two star restaurant)
4 servings

1/2 stick butter
4 boneless chicken breasts
6 oz chanterelles or shitake mushrooms
4 boneless chicken thighs
4 green onions chopped
1 cup dry white wine
1 cup chicken stock
1 cup beef stock
2 large tomatoes chopped
1/3 cup whipping cream

Melt butter in skillet. Add chicken in batches and cook until golden brown, about 10 minutes. Transfer chicken to plate. Add mushrooms & green onions to skillet and sauté until mushrooms softened. With a slotted spoon, transfer mushroom mix to bowl. Add wine, both stocks, tomatoes and accumulated chicken juices to a skillet and boil scraping brown bits. Boil until reduced to 3/4 cup, about 20 minutes. Add cream & Boil 1 minute. Return chicken & mushroom mix to skillet and heat through. Serve over white rice or potatoes.