Morels have just popped up in our farmers market, and I hope they’ve made it to yours, too! If you want to do something besides the usual breaded-and-fried approach, try this simple yet immensely delicieuse way with the fungi. It was inspired by a restaurant in Alsace, France, where I enjoyed a similar sauce served over a veal chop. By all means, bring on the veal if you’re so inclined, but chicken works beautifully to let the once-a-year treat really shine. I enjoyed this recipe last night–and loved it. Let me know what you think.
Makes 4 servings
4 boneless, skinless chicken breast halves (about 1 1/4 lbs. total)
Salt and pepper to taste
1/4 tablespoon butter
2 tablespoons snipped fresh chervil and chives
1/2 pound fresh morel mushrooms, sliced in half lengthwise
3 tablespoons all-purpose flour
1 tablespoon olive oil
1/4 cup finely chopped shallots
1 minced garlic clove
3/4 cup dry white wine
3/4 cup chicken broth
1 tablespoon heavy cream
1. Place chicken breasts, one at a time, between two sheets of plastic wrap and pound until 1/4 inch thick. (Or butterfly, or slice in half horizontally). Season both sides with salt and pepper.
2. In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add chicken and cook for 6 to 8 minutes, or until no longer pink inside, turning once (reduce heat to medium if meat browns too quickly). Transfer chicken to a platter; sprinkle with herbs. Cover with foil and keep warm.
3. In a resealable plastic bag, combine the flour with the salt and pepper to taste. Add morels, a few at a time, shaking to coat lightly. Heat 1 tablespoon butter and the olive oil in the same pan in which you cooked the chicken. Cook over medium heat about 3 minutes or until tender and browned, turning as needed; add to a platter with the chicken breasts.
4. Add shallots to pan; sauté briefly. Carefully add white wine and chicken broth to pan; stir with a whisk to loosen any browned bits from the bottom of the pan. Bring to a boil; let boil until liquid is reduced to about 1/2 cup. Whisk in the remaining 2 tablespoons butter, 1 tablespoon at a time; add 1 tablespoon cream. Cook until desired consistency. Season sauce to taste with additional salt and pepper. Spoon sauce over chicken breasts; serve.Share