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Renegade Chef: Chicken with Morels

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Chicken with Morels

3 cups morels, sliced lengthwise

4 boneless, skinless chicken breasts, pounded flat

4 tablespoons butter

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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

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