WILD MORELS SAUTEED WITH CHICKEN BREAST
Provided by Food Network
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- To clean morels: Cut off tough bottom of stem. Wash in 3 soaks of cold water. To first soak add 2 tablespoons salt and remove any wildlife that is drawn out.
- Season chicken with salt and pepper. In a saute pan heat 1 tablespoon olive oil and add chicken breasts. To avoid crowding pan, chicken should be Sauteed in batches. Saute chicken until well browned on both sides and remove. Keep the sauteed chicken warm as you saute the rest. Keep all completed chicken warm as you proceed with morels.
- To same saute pan, add remaining 1/2 tablespoon of olive oil. Add morels and saute for about 3 minutes. Add shallots and cook for 2 minutes. Add chicken back to pan. Add wine, cover and simmer for 3 minutes, until chicken is cooked through. Swirl in butter and serve.
CHICKEN BREASTS WITH MORELS
Provided by Craig Claiborne
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put morels in mixing bowl and add warm water to cover. Let stand 30 minutes or longer. Drain.
- Put each chicken breast half on flat surface, trim off all remnants of fat and sprinkle with salt and pepper.
- Heat 1 tablespoon of butter in small heavy skillet and add 1 tablespoon of shallots. Cook, stirring, until wilted. Add drained morels, salt and pepper. Cook, stirring, about 1 minute and add 1/2 of wine. Cook until liquid is reduced by half. Add cream and cook 2 minutes.
- Heat 2 tablespoons of butter in skillet large enough to hold chicken in one layer. Add chicken pieces and cook over moderately high heat. As chicken pieces cook, stir gently without turning about 3 minutes or until nicely browned. Turn and continue cooking about 5 minutes.
- Transfer chicken to warm serving dish, arranging neatly. Add remaining shallots to skillet and stir briefly. Add remaining wine and stir to dissolve brown particles that cling to bottom of pan. Cook down until not quite evaporated. Add chicken broth and cook 1 minute.
- Heat morels in cream and spoon around chicken.
- Swirl remaining tablespoon of butter into sauce with chicken broth and spoon over chicken pieces.
Nutrition Facts : @context http, Calories 560, UnsaturatedFat 18 grams, Carbohydrate 5 grams, Fat 40 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 19 grams, Sodium 800 milligrams, Sugar 2 grams, TransFat 1 gram
CHICKEN WITH SHALLOTS AND MORELS
Categories Milk/Cream Chicken Mushroom Dinner Shallot Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 main-course servings
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons chicken fat in a large heavy skillet over medium-high heat. Season chicken generously with salt and pepper. Add chicken to skillet and cook, turning once, until golden brown, about 6 minutes per side. Transfer chicken to a plate. Reduce heat to medium. Add remaining chicken fat to skillet. Add shallots and sauté until soft, about 2 minutes. Add mushrooms and sauté until they begin to release liquid, about 1 minute. Using a slotted spoon, transfer mushrooms to a plate. Add wine to skillet and boil until reduced by half, about 2 minutes. Add stock; bring to a boil. Return chicken to skillet, cover with lid slightly ajar, reduce heat to medium-low, and simmer until chicken is cooked through, about 20 minutes.
- Transfer chicken to a platter. Return mushrooms to skillet; add cream. Simmer, uncovered, until sauce thickens slightly, about 5 minutes. Season to taste with salt and pepper. Pour sauce over chicken and serve.
THYME-ROASTED CHICKEN BREAST WITH MOREL-MADEIRA GRAVY
Categories Chicken Mushroom Bake Sauté Fortified Wine Thyme Bon Appétit
Yield Serves 2
Number Of Ingredients 10
Steps:
- Combine boiling water and morels in small bowl. Let stand until morels soften, about 35 minutes. Strain; reserve soaking liquid. Coarsely chop morels.
- Preheat oven to 400°F. Sprinkle chicken with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add chicken to skillet; cook until golden, about 4 minutes per side. Transfer chicken to shallow baking dish (do not clean skillet). Bake until chicken is cooked through, about 15 minutes.
- Meanwhile, heat same skillet over medium-high heat. Add onion, garlic and thyme and sauté until golden, about 5 minutes. Add morel soaking liquid, leaving any residue in bowl. Boil mixture until most of liquid evaporates, about 4 minutes. Add chicken broth and 1/4 cup Madeira; boil until gravy is reduced to 1 1/2 cups, about 5 minutes. Strain gravy into small saucepan; add morels. Cover and simmer 5 minutes. Whisk 1 tablespoon cornstarch and remaining 1 tablespoon Madeira in small bowl. Whisk into gravy; simmer until thickened, about 30 seconds. Season gravy with salt and pepper. Spoon over chicken and serve.
CHICKEN WITH MOREL CREAM SAUCE
Morels are rather pricey but this is a delicious dish for company or a special occasion. The cost can be reduced by substituting another mushroom type for part of the recipe.
Provided by CountryLady
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Rinse dry morels & place in small bowl.
- Pour 1/2 cup boiling water over top& soak for 1/2 hour.
- Cut the chicken into 8 pieces (2 legs, 2 thighs, 4 half brests); reserve wings & backs for making stock or soup.
- Melt butter in heavy frying pan over medium heat.
- Add chicken pieces & cook until golden on each side (about 5- 8 minutes).
- Remove to plate, season to taste & keep warm.
- Discard fat in pan, then add sherry & scrape the bottom of the pan to deglaze.
- Boil until the sherry is reduced by half.
- Drain the liquid from the soaking mushrooms through a fine sieve (to remove any grit) into the frying pan.
- Add the cream & bring to a boil; simmer for 3 minutes.
- Cut the soaked morels into halves or quarters (depending on their size) and add to pan.
- Return chicken to pan & cook for another 10 minutes, uncovered.
- Clean the fresh mushrooms, add to the pan, cover & cook for another 10 minutes or until chicken is cooked through.
- Garnish with parsley.
Nutrition Facts : Calories 997.1, Fat 57.7, SaturatedFat 25.4, Cholesterol 248.2, Sodium 218.2, Carbohydrate 12.8, Fiber 0.5, Sugar 3.6, Protein 41.4
CHICKEN BAKED WITH MORELS, ARTICHOKES AND PEAS
Provided by Molly O'Neill
Categories dinner, main course
Time 50m
Yield Four servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Heat the oil in a large skillet over medium heat. Add the chicken breasts and sear until browned on all sides, about 10 minutes. Place in a large, shallow baking dish. Surround with the morels and artichoke hearts. Season with the salt and pepper.
- Pour enough chicken broth in the dish to half cover the chicken. Push the morels and artichoke hearts down into the liquid. Bake until the chicken is tender and just cooked through, about 35 minutes. Add the peas to the dish and bake for 5 minutes longer.
- Divide the chicken among 4 plates. Remove the vegetables from the broth with a slotted spoon and place them around the chicken. Serve immediately.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 10 grams, Carbohydrate 40 grams, Fat 15 grams, Fiber 13 grams, Protein 37 grams, SaturatedFat 4 grams, Sodium 1688 milligrams, Sugar 9 grams, TransFat 0 grams
GOATS CHEESE STUFFED CHICKEN BREAST WITH A MOREL SAUCE
nother experiment that was absolutely wonderful, both myself and hubby loved this. I love it when as a cook you go completely off the wall wondering whether a recipe will come together in the end and for me this did. I have made so many that are experiments but you kinda know the ingredients will work, I wasn't sure with this one, but it was lovely.
Provided by The Flying Chef
Categories Chicken Breast
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Heat butter in pan, add mushrooms and cook until tender and liquid has evaporated, add thyme and parsley stir to combine.
- Take chicken breast and using a meat mallet flatten until almost equal thickness all over, Lay three slices of goats cheese over each breast, top with mushroom mixture and fold other half of chicken over to cover. Tie at close intervals with kitchen string.
- Heat a small amount of olive oil in a pan and brown chicken breasts on both sides.
- Transfer chicken to a lightly oiled oven proof dish and bake in preheated oven 180c for 30-35 Min's or until chicken is cooked through.
- For The Sauce.
- Melt butter in a pan, add shallot and cook until softened.
- Add wine, water and pepper to taste and bring to a boil, turn heat down to a simmer, mix a little water with the cornflour and pour into sauce, stir until sauce has thickened. (don't worry if it seems too thick as you still have the cream to add.).
- Add cream and chopped morels and stir until heated through serve over chicken.
- To Serve: I sliced chicken into thick slices and served over potato crisps topped with sauce.
Nutrition Facts : Calories 1095.6, Fat 86.6, SaturatedFat 52.2, Cholesterol 303.7, Sodium 914.3, Carbohydrate 9.9, Fiber 0.3, Sugar 3.9, Protein 59.3
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