Renegade Chef: Chicken with Morels
Chicken with Morels
3 cups morels, sliced lengthwise
4 boneless, skinless chicken breasts, pounded flat
4 tablespoons butter
1/2 cup chicken stock
1/2 cup heavy cream
2 tablespoons lemon juice
1/2 cup flour
3 shallots, chopped
3 cloves garlic, minced
Salt and pepper to taste
Preheat your oven to 300 degrees.
Melt 2 tablespoons of butter in a large skillet over medium heat. As it’s melting, flour the chicken breast
Put the chicken in the skillet and cook, turning over, until lightly browned on both sides, about 8 to 10 minutes.
Remove the chicken from the skillet and place in a casserole pan. When the oven is ready, pop in the pan and bake until the chicken is heated through.
As the chicken is cooking, melt the other 2 tablespoons of butter in the skillet over medium heat. Add the morels, shallots and garlic. Cook for 3 minutes, stirring frequently.
Pour in the chicken stock and cook until it reduces by half.
Add the cream, lemon juice, salt, and pepper. Cook until the liquids have reduced to a sauce of the desired consistency.
Keep checking on the chicken as the morels are cooking. When both are done, remove from heat and spoon the sauce over the chicken