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Chicken Breast with Morel Mushrooms

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Dave Beaulieu
What keeps chicken interesting is that there are literally thousands of chicken breast recipes. here is a quick sear off the chicken, with a simple and easy sauce with morel mushrooms

Cooking Recipe

Serve: 2
Prep Time: 5 minutes
Cook Time: 20 mintues
Ready In: 25 mintues

2 boneless skiness chicken breasts
1 cup of course chopped morel mushrooms
1 finely diced shallot
¼ cup madeira wine
¼ cup of chicken stock
¼ cup of cream
Salt and pepper to taste
Olive oil

1. Heat a large enough sauté pan over medium high heat and coat the bottom with olive oil. Add the morel mushrooms and season with salt and pepper to taste, toss and cook over medium heat until the water in the mushrooms has evaporated, they are slightly browned, and have a semi-firm texture. Remove to a holding bowl

2. While the morels cook, dry the chicken with a paper down, and gently pound them out to even thickness. Season the chicken with salt and pepper, add a bit more olive oil to the pan, over medium heat, and lay in the chicken

3. Sear on one side for 3 – 4 minutes, then flip and repeat until the chicken is just cooked through, about another 3 – 4 minutes over medium high heat. Remove the chicken breasts from the pan to a holding plate or barely warm (200 degrees) oven. If needed, add a bit more olive oil, and then the shallots; cook for about a minute

4. Add the wine to deglaze the pan, and reduce by half

5.Add the chicken stock, and again reduce by half

6. Add the cream, and reduce until you reach a sauce consistency

7. Add the mushrooms back to the pan, and heat for a minute.

8. Taste and adjust the seasoning if needed. Plate the chicken, and spoon a generous portion of the mushroom sauce right over the top

Chicken Breast with Morel Mushrooms
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