Chicken Baked with Cream Chanterelles

Serves 4 as a main course

Present this dish with fresh vegetables such as green beans or broccoli, rice, and a fine white wine such as chardonnay.
Melt the butter in a sauté pan or skillet and add the chanterelles, lemon juice, shallots, and vermouth. Cook over low heat for 20 minutes. Add the cream and cook 5 minutes more.
Season the chicken lightly with salt and pepper. Place the chicken in a shallow ovenproof dish. Pour the sauce over the chicken and cook for 30 to 45 minutes in a preheated 350º oven. Baste occasionally with the pan juices. Adjust the seasoning. Add parsley and serve.