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Chicken &Morel Mushrooms
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Chicken Breast and Morels 2 dozen morels | |
¼ cup | flour |
4 | chicken breast |
5 tablespoon | butter |
2 tablespoon | oil |
2 tablespoon | brandy |
¼ cup | beef broth |
¼ cup | heavy cream |
½ teaspoon | crush green peppercorn |
2 tablespoon | lemon juice |
Salt | |
Pepper |
If using dried morels, simmer them in the cream until soft about 15 min. Do not allow to boil.
Flour the chicken breasts lightly. Heat 2 tablespoons of the butter and the oil in a sauté pan or skillet, and sauté the chicken quickly about 3 minutes on each side, then remove to a heated pan. Deglaze the pan with brandy and pour this over the chicken breasts.Place them in a preheated 250 degrees oven while you prepare the sauce.
Melt the remaining 3 tablespoons butter in a pan and add the morels and cook until they become semi-dry. Add the beef broth and cream and let it cook down into a sauce and add the peppercorn, lemon juice, and salt and pepper to taste. Place the chicken breast in a dish and cover with the morel sauce. Pour the morel sauce and breast over pasta noodles.
Options: and very good is to add asparagus and dried chopped onions to the mushroom sauce while cooking.
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