After a homemade and hot Mother's Day breakfast made by my family, the kids and I did a little morel hunting. We had lots of luck, finding 11 to add to the 8 we had at home from previous outings. Almost a pound!
Last night, I made a great dinner that included this amazing chicken dish, local asparagus and smashed new potatoes. It was delicious and even the Downings not fond of mushrooms LOVED it!
Chicken in Morel Cream Sauce
2 1/2 to 3 c. whole morels (or 10 oz. dry)
3 T. unsalted butter
2 T. olive oil
4 boneless chicken breast, skin on
3/4 c, flour
salt and pepper to taste
1 shallot, chopped
3/4 c. dry white wine
3/4 c. heavy cream
2 T. fresh thyme
Juice of 1/2 a lemon
Briefly soak mushrooms in salted water to rinse out any bugs then gently dry. If using dry mushrooms rehydrate in hot water till softened. Slice mushrooms and set aside. In a large skillet over medium-high heat add butter and olive oil.
Season each breast with a little salt and pepper and then dredge with flour. Shake off the excess and add to the hot pan, skin side down. Cook on both sides until golden brown, remove and set aside.
Reduce heat to medium and add shallot and mushrooms. Saute until fragrant. Add wine and increase heat to high, allowing wine to reduce by half.
Lower heat to medium and slowly add cream and thyme, whisk to incorporate. Add salt and pepper to taste.
Return chicken to pan and cook chicken completely through. Remove from heat and top each chicken breast with a squeeze of fresh lemon juice. Garnish with fresh sprigs of thyme.
Enjoy the taste of spring!
3 years ago