Chicken Breasts with Rosemary and Chanterelles and Roasted Garlic Potatoes

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I had brined the chicken as I always do following Steven Raichlen's method. I wanted something new, I've done a million things with skinless boneless breast of chicken.
This was fantastic! What a memorable sauce!
The only thing I omitted was the roasted garlic, we've just been having too much of it lately.
Great tastes. No wonder we can't go out to eat!

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easy to make and very flavorful! A great rustic meal that would be good for a casual weeknight dinner or for company! I even made it a bit more budget friendly by using button mushrooms and a sweet onion instead of a shallot. Still delicious!

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This was a really great recipe, I followed it completely excepted halved it for just 2 of us and found I didn't need quite the full amount of chicken stock. I did peel the garlic cloves and halfway thru baking, I pulled them out and wrapped them in foil (adding about 1 t. of olive oil to them so they would get really soft and buttery to spread on the grilled bread I served with dinner. My husband raved about this and it was really easy and quick and since you do the chicken while the potatoes are cooking, it all comes together nicely. I didn't even make another side. We will definately have this again and I wouldn't hesitate to serve it at a fancy dinner party, even though it's a somewhat rustic family style dish. TWO THUMBS UP!

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Chicken was nice and moist, not dry. Flavor was very tasty, along with the mushrooms.