702 Holton Rd.
North Muskegon, MI 49445
Chicken with Morels
Number of Servings: 4
Dried Morels (Fresh is better!)
Shallots, thinly sliced
Baby Bella mushrooms, sliced
Boneless, skinless chicken breasts
Champagne, or white wine
Sea Salt and pepper
Rinse the morels well under cold running water in a strainer. Place in a saucepan with the stock and bring to a boil over medium-high heat. Remove from heat and let stand for 1 hour.
Remove the morels from the liquid and strain, reserving the liquid and a few morels for the sauce. Slice the rest.
Melt half the butter in a sauté pan over medium heat. Add the shallots and cook for 2 minutes, then add the morels and mushrooms. Cook for an additional 2 minutes.
Add the thyme, brandy and 1/3 C. of the cream. Simmer gently for 10 minutes until the liquid has evaporated, then place the mixture in a bowl.
Remove the “fingers” from the breasts and make a pocket in each breast by cutting a slit along the thicker edge. Do not cut all the way through. Reserve the fingers for another use.
Fill each pocket with one quarter of the mushroom mixture and close with a toothpick or tie with kitchen string.
Melt the remaining butter with the oil in a heavy frying pan over medium-high heat and cook on one side for about 6 minutes or until golden. Transfer to a plate.
Add the champagne, bring to a boil and reduce by half. Add the strained morel mixture and reduce by half again.
Add the remaining cream and cook for 2-3 minutes until the sauce thickens. Season to taste.
Add the chicken along with any juices and reserved morels and simmer for 3-5 minutes over medium-low heat until the chicken breasts are hot and juices run clear.
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