Chicken With Morels   6 comments


  • 1 oz morel mushrooms
  • 6 boneless, skinless chicken breasts
  • kosher salt
  • freshly ground black pepper
  • plain flour for dredging
  • 1/4 cup clarified butter
  • 1/3 cup chopped shallot, about 2 large
  • 1 Tbsp minced garlic, about 3 cloves
  • 1 cup Madeira wine
  • 1 cup (8 oz) creme fraiche of sour cream
  • 1 cup heavy cream
  • 2 Tbsp freshly squeezed lemon juice


  1. Soak dried morels for 30 minutes in 3 cups very hot water. If you are fortunate enough to have fresh morels, wash 3 or 4 of them and cut them in half.
  2. Preheat the oven to 375*.
  3. Lift the morels carefully from the hot water in order to leave any grit behind in the liquid. Rinse a few times to be sure all the grittiness is gone. Discard the liquid and dry the morels lightly with paper towels. Set aside.
  4. Sprinkle the chicken breasts with salt and pepper. Dredge them in flour and shake off the excess.
  5. Heat half the clarified butter in a large saute pan and cook the chicken in two batches over medium-low heat until browned on both sides, 8 to 10 minutes. Remove to an ovenproof casserole.
  6. Add the rest of the clarified butter to the pan along with the shallots, drained morels and garlic. Saute over medium heat for 2 minutes, tossing and stirring constantly.
  7. Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes.
  8. Add the creme fraiche, cream, lemon juice, 1 teaspoon salt and 3/4 teaspoon pepper. Boil until the mixture starts to thicken, 5 to 10 minutes.
  9. Pour the sauce over the chicken and bake for 12 minutes, or until the chicken is heated through. To make ahead, refrigerate the chicken and sauce in the casserole and reheat slowly on top of the stove.

Source: The  Barefoot Contessa Cookbook


Hunting Mushrooms With Grandpa

Posted May 28, 2015 by henrymowry in Recipes

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6 responses to “Chicken With Morels

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  1. Chicken With Morels? Unique combo!
    Can I use caramelized onions instead of raw onions? Plz suggest…

    • Carmelized onions would be great! I always add extra garlic too.

      • Yeah, the recipe will be a bit on the sweeter side, which I think is the specialty of caramelized onions.
        I would be adding garlic salt instead of cloves. Have a yummilicious weekend!

  2. I tend to get in ruts with always making the same chicken dishes…great inspiration! Thanks for sharing!

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