Pan-Seared Chicken Breast with Red Wine, Chanterelle Mushrooms, Garlic & Rosemary Recipe

As the cool fall weather approaches (it got into the 60’s for lows this past weekend in south Florida so that counts as fall to me), I always get hungry for heartier meals.  We all love stews, pot pies, chicken & dumplings and the other hearty dishes we enjoy in the fall and winter.  I am no exception.  So tonight I decided to use the beautiful chanterelle mushrooms I found at the farmers market this past weekend and make a healthy chicken dish.  To contrast the woodiness of the mushrooms I grabbed a bottle of red wine and some sweet shallots.  Of course not many of my meals can go to the table without garlic.  Now some of you may not care for garlic, not sure why, so if you don’t you can always leave it So y’all give this one a try…