Chicken and Chanterelle Crostini is a sophisticated appetizer that combines the savory flavors of sautéed chicken, earthy chanterelle mushrooms, and rich balsamic glaze on crisp toasted baguette slices. These crostini are a perfect blend of textures and flavors, giving you a balance of buttery mushrooms, tender chicken, and sharp Parmesan cheese.
Chicken and Chanterelle Crostini
This dish showcases the delicate flavor of chanterelle mushrooms paired with tender chicken, all served on a crunchy baguette. The mushrooms are cooked in butter and sherry, while the chicken is lightly seasoned and sautéed with herbs, creating a delicious, savory mixture. Topped with Parmesan and a balsamic glaze, these crostini are a delightful appetizer or snack. The added touch of fresh parsley and microgreens not only enhances the visual appeal but also brings a fresh contrast to the richness of the toppings.
Why You’ll Love This Dish
- Balanced Flavors: The richness of the mushrooms and chicken pairs perfectly with the tangy balsamic glaze and fresh herbs.
- Easy to Prepare: With just a few simple steps, these crostini come together quickly, making them ideal for entertaining.
- Sophisticated Presentation: The combination of Parmesan, parsley, and microgreens gives these crostini an elegant look.
- Customizable: Easily adjust the ingredients to suit your taste or dietary preferences.
- Perfect for Gatherings: These bite-sized treats are great for sharing and make a standout appetizer.
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Chanterelle Chicken Crostini shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Ingredients
- Boneless Skinless Chicken Breast
- Salt
- Pepper
- Olive Oil
- Butter
- Garlic Powder
- Rosemary
- Thyme
- Chanterelle Mushrooms
- Cooking Sherry
- Chicken Broth
- French Baguette
- Parmesan Cheese
- Balsamic Glaze
- Italian Parsley
- Microgreens
How to make Chanterelle Chicken Crostinis
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Recipe Process
- Cook the Chicken: Dice the chicken and sauté with olive oil, butter, garlic powder, rosemary, and thyme. Set aside once cooked.
- Sauté the Mushrooms: In the same pan, cook the diced chanterelles with butter until browned. Add sherry and chicken broth and simmer.
- Prepare the Baguette: Slice the baguette, drizzle with olive oil, and broil until lightly browned.
- Assemble the Crostini: Top each toasted baguette with the chicken and mushroom mixture, sprinkle with Parmesan, and broil to melt the cheese.
- Finish and Serve: Drizzle with balsamic glaze, then garnish with parsley and microgreens before serving.
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FAQ
Can I prepare these crostini in advance?
Yes! You can prepare the chicken and mushroom mixture ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, toast the baguette and assemble the crostini.
How do I store leftovers?
Store any leftover crostini topping in an airtight container in the refrigerator for up to 3 days. Reheat the mixture gently before assembling more crostini.
Can I substitute the mushrooms?
If chanterelles are unavailable, cremini or oyster mushrooms make a great substitute with a similar earthy flavor.
What can I use instead of balsamic glaze?
For a different flavor profile, try using a drizzle of honey or a light vinaigrette instead of balsamic glaze.
Serve This With…
- A light green salad with balsamic vinaigrette
- Creamy tomato soup
- Sparkling wine or a light white wine like Sauvignon Blanc
Chicken and Chanterelle Crostini
This delicious chicken and chanterelle crostini are packed full of deep earthy flavor, and are beautiful to serve to even the fanciest of guests.
Ingredients
- 1 pound boneless skinless chicken breast
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil, divided
- 4 tablespoons butter, divided
- 1/4 teaspoon garlic powder
- 1-2 sprig rosemary
- 1-2 sprig thyme
- 2 cups diced Chanterelle mushrooms
- 3 tablespoons cooking sherry
- 1/8 cup chicken broth
- 1 whole French baguette
- 1/4 cup grated parmesan cheese
- 3 tablespoons balsamic glaze
- 1/4 cup chopped Italian parsley
- 1/4 cup micro greens
Instructions
- Dice the chicken into very small cubes of about 1/4”, and place them into a medium size saute pan along with the salt, pepper, 1 tablespoon olive oil, one tablespoon butter, garlic powder, rosemary, and thyme.
- Saute the chicken on medium heat for 3-4 minutes. Remove the chicken from the pan and set aside. Turn the heat up to medium-high.
- Remove the rosemary and thyme sprigs from the chicken and discard.
- Dice the mushrooms into slightly larger sized cubes of about 1/3”, and place them into the pan along with the other 3 tablespoons of butter. Saute your mushrooms until they begin to brown slightly.
- Add the sherry and chicken broth to the mushrooms and let simmer for 2 minutes.
- Remove mushrooms from heat and mix with the chicken and set aside.
- Set your oven to broil, and slice the baguette into 1/2” thick pieces and lay flat on a cookie sheet.
- Drizzle the top of the baguette slices with 1 tablespoon of olive oil, and place into the oven. Pull the sheet out of the oven once the baguettes are slightly browned on top. Leave your oven set on broil.
- Top the baguettes with approximately 1 tablespoon of the mushroom and chicken mixture.
- Sprinkle parmesan cheese on top of the baguettes and place back into the oven for one minute, or until the cheese melt on top.
- Pull out of the oven and drizzle the balsamic glaze on top of the crostinis.
- Sprinkle the parsley on next, and then top each piece of baguette with a few micro-greens.
Nutrition Information:
Yield:
12Amount Per Serving: Calories: 217Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 44mgSodium: 382mgCarbohydrates: 18gFiber: 1gSugar: 4gProtein: 16g