Hi!!i finally got hold of 5 beautiful dried morels and made this delicious chicken for dinner......the sauce is magical and the flavor of the morels ,mind blowing..i usually avoid cornflour to thicken so avoided it in my chicken but used a little to thicken the sauce for the kids..........here goes the recipe with step by step pics!!!
Chicken breasts pan fried in morel sauce
ingredients for chicken
.4 chicken breasts beaten thin with mallet
marinade
.salt and pepper
.lemon juice
.ginger juice
.opt -dredge with flour before pan frying
method for chicken
.allow chicken to marinate 1 hour
.take some butter and let it foam.
.pan fry on low heat and flip till chicken is cooked
.serve with morel sauce
Morel sauce
ingredients
4-5 dry morels soaked in boiling water 25 cups
.shallots chopped 3tablespoon
.reg button mushrooms sliced 1 cup
.chicken stock 1.5 cup
.salt and pepper
.1/2 cup white wine
.cornflour to thicken
2.) Soak the dried mushrooms in boiling water for about 10 minutes to make them workable, then cut the larger ones in half, and rinse them to make sure there's no dirt in the stems. Put the shrooms in a small saucepan and cover with boiled water and about 1 teaspoon butter. Sprinkle with salt and pepper, keep squeezing to get all the flavor into the stock .pass throgh a cheesecloth to drain any dirt.
2.) In the pan add butter and shallots.add morels and regular mushrooms and cook.Add mushroom water, cook and add wine and bouillon. let this cook for a while till it reduces
3.) Whisk the heavy cream into the mushroom/wine/broth mixture.cook on low flame till it coats the back of a spoon
4.) In a small cup, stir the cornstarch with a couple tablespoons of water. Pour that in to the mushroom cream broth. Let it boil and thicken for a while.taste for salt
6.) Return the chicken to the sauce and boil gently about 3 minutes, until the chicken is thoroughly cooked.individually take each breast out and place on plate.serve with morel sauce garnish with
parsley
Chicken breasts pan fried in morel sauce
ingredients for chicken
.4 chicken breasts beaten thin with mallet
marinade
.salt and pepper
.lemon juice
.ginger juice
.opt -dredge with flour before pan frying
method for chicken
.allow chicken to marinate 1 hour
.take some butter and let it foam.
.pan fry on low heat and flip till chicken is cooked
.serve with morel sauce
Morel sauce
ingredients
4-5 dry morels soaked in boiling water 25 cups
.shallots chopped 3tablespoon
.reg button mushrooms sliced 1 cup
.chicken stock 1.5 cup
.salt and pepper
.1/2 cup white wine
.cornflour to thicken
2.) Soak the dried mushrooms in boiling water for about 10 minutes to make them workable, then cut the larger ones in half, and rinse them to make sure there's no dirt in the stems. Put the shrooms in a small saucepan and cover with boiled water and about 1 teaspoon butter. Sprinkle with salt and pepper, keep squeezing to get all the flavor into the stock .pass throgh a cheesecloth to drain any dirt.
2.) In the pan add butter and shallots.add morels and regular mushrooms and cook.Add mushroom water, cook and add wine and bouillon. let this cook for a while till it reduces
3.) Whisk the heavy cream into the mushroom/wine/broth mixture.cook on low flame till it coats the back of a spoon
4.) In a small cup, stir the cornstarch with a couple tablespoons of water. Pour that in to the mushroom cream broth. Let it boil and thicken for a while.taste for salt
6.) Return the chicken to the sauce and boil gently about 3 minutes, until the chicken is thoroughly cooked.individually take each breast out and place on plate.serve with morel sauce garnish with
parsley
