• ½ oz package of dried chanterelle mushrooms
  • 8 oz fresh asparagus
  • 2 tbsp olive oil
  • 1 medium fennel blub, cored and thinly sliced
  • ⅔ cup leek, sliced (white and light green parts only)
  • 1 tbsp herbes de Provence
  • 3 cups breasts, cooked and diced
  • 1 cup tomatoes, seeded and chopped
  • ¼ cup chicken bone broth or no-salt-added chicken broth
  • ¼ cup dry white wine
  • 2 tsp lemon peel, shredded
  • 4 cups red or rainbow Swiss chard leaves
  • ¼ cup fresh basil, chopped
  • 2 tbsp fresh mint
  1. Rehydrate dried mushrooms according to package directions; drain. Rinse and drain again; set aside.
  2. Meanwhile, snap off and discard woody bases from asparagus. If desired, scrape off scales. Bias-slice asparagus into 2-inch pieces. In a large saucepan cook asparagus in boiling water for 3 minutes or until crisp-tender; drain. Immediately plunge into ice water to stop cooking; set aside.
  3. In an extra-large skillet heat oil over medium heat. Add fennel, leek, and herbes de Provence; cook for 5 minutes or just until fennel begins to brown, stirring occasionally.
  4. Add the rehydrated mushrooms, asparagus, chicken, tomatoes, chicken bone broth, wine, and lemon peel. Bring to a simmer. Cover and reduce heat to low. Simmer for 5 minutes or just until fennel and asparagus are tender and tomatoes are juicy, then remove from heat.
  5. Stir in Swiss chard and let stand for 2 minutes or until wilted. Sprinkle with basil and mint and enjoy!