| Level: | Intermediate |
| Total: | 2 hr |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 1 hr 10 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 2 hr |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 1 hr 10 min |
| Yield: | 6 servings |
Ingredients
- Deselect All
- 2 ounces dried morels
- 6 chicken breasts with wing, skin on
- All-purpose flour, as needed for dredging
- 1/4 cup clarified butter
- 6 ounces (about 2 cups) sliced fresh button mushrooms
- 1 cup Madeira wine
- 1 cup beef stock
- 1 cup heavy cream
- 2 tablespoons lemon juice
Instructions
- Soak morels in 3 cups very hot water for 30 minutes to re-hydrate. Lift them carefully from the hot water in order to leave any grit behind in the liquid. Discard the liquid, and dry the morels lightly with paper towels. Cut morels crosswise into 1/4-inch to 3/8-inch wide slices and set aside. Sprinkle chicken breasts with salt and pepper. Dredge chicken in flour, and shake off excess. Heat half the clarified butter (1/8 cup) in a large saute pan, and cook the chicken over medium heat for about 8 to 10 minutes. Flip the chicken and brown on the second side, 4 to 5 minutes more. Remove to an ovenproof casserole dish. Add the rest of the clarified butter (the other 1/8 cup) to the same saute pan, add the morels and button mushrooms, and cook gently over low heat for 2 minutes. Then add the Madeira and reduce the liquid by half.
- Preheat oven to 375 degrees F.
- When the liquid is reduced, add the beef stock and heavy cream and bring to a gentle boil. Let the mushroom sauce cook until mixture starts to thicken, about 5 to 10 minutes. Pour the sauce over the chicken and bake covered in the oven until done, about 25 to 35 minutes. Sprinkle with fresh lemon juice and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 601 |
| Total Fat | 31 g |
| Saturated Fat | 16 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 64 g |
| Cholesterol | 275 mg |
| Sodium | 222 mg |
| Serving Size | 1 of 6 servings |
| Calories | 601 |
| Total Fat | 31 g |
| Saturated Fat | 16 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 64 g |
| Cholesterol | 275 mg |
| Sodium | 222 mg |
Reviews
This was perfection. I didn’t change a thing, it is great for company as you can prepare it in advance.
The recipe is right use the chicken with the bones and you get more flavor. Wonderful to have tasty quick recipes that will fill a hungry family.
Wow, was that good! I did make some changes though. I used boneless, skinless chicken breasts. Also, I sauted fresh morels with shallots (2 or so). In the end, don’t use too much lime juice or none at all. Also, sprinkle with italian parsley and serve over lemon rice (see Rachel Rays recipe).