Chicken Breasts With Morel Mushroom Sauce Recipe 395

CHICKEN BREASTS WITH MOREL MUSHROOM SAUCE RECIPE - (3.9/5)

Steps:

• 1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or small heavy skillet. Heat 2 teaspoons butter in a large nonstick skillet over medium heat. Sprinkle chicken evenly with salt and pepper. Add 2 breast halves to pan, and cook for 3 minutes on each side or until done. Repeat procedure twice with 4 teaspoons butter and remaining chicken. Keep warm. 2. Melt remaining 1 tablespoon butter in pan over medium-high heat. Add mushrooms to pan; sauté 5 minutes or until moisture evaporates, stirring frequently. Remove mushroom mixture from pan. Add broth to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return mushroom mixture to pan. Stir in cream; cook 2 minutes or until slightly thick, stirring occasionally. 3. Place 3/4 cup egg noodles on each of 6 plates. Cut each chicken breast half into 1-inch-thick strips. Top each serving with 1 chicken breast half and about 1/3 cup mushroom mixture. Garnish each serving with parsley sprigs, if desired.

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE

Steps:

• Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.

CREAMY HATCH CHILE AND MUSHROOM CHICKEN BREASTS

Steps:

• Spray a slow cooker with nonstick cooking spray. Place chicken breasts in the slow cooker.
• Heat olive oil in a skillet until shimmering. Add onion; cook and stir for 5 minutes. Add mushrooms and cook until onion is translucent and mushrooms are soft, 2 to 4 minutes. Add garlic and cook for 1 minute more.
• Transfer the onion mixture to the slow cooker. Add chicken broth, taco seasoning, salt, and pepper. Cook on High for 1 hour 30 minutes.
• Meanwhile, set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
• Broil the chile peppers until skin is heavily blistered and turning black, about 4 minutes per side.
• Transfer the chile peppers to a bowl and cover tightly with plastic wrap. Allow to steam as they cool, about 15 minutes. Remove the skins and chop the flesh into 1-inch pieces.
• Add Hatch chiles and heavy whipping cream to the slow cooker and cook for 30 minutes more.

PAN-ROASTED CHICKEN WITH MOREL MUSHROOM SAUCE

Steps:

• Season the chicken generously all over with salt and pepper.
• Heat the olive oil in a large heavy pan over medium-high heat. Once the oil is shimmering and just starting to smoke, add the chicken skin-side down and cook until golden brown all over, flipping halfway through, about 12 minutes. Transfer the chicken to a plate; set aside.
• Return the pan to medium heat and add the shallots and garlic to the pan. Cook, stirring often, until the shallots are soft and the garlic is lightly browned, about 2 minutes. Add the mushrooms and cook, gently stirring and scraping up any browned bits from bottom of the pan with a wooden spoon, until the mushrooms begin to release liquid, about 2 minutes. Transfer the mushroom mixture to a medium bowl and set aside.
• Add the wine to the pan and bring to a boil. Cook until the wine is reduced by half, about 4 minutes. Add the broth and thyme and bring back to a boil. Return the chicken to the pan, skin-side up, along with any juices from the plate and cover with the lid slightly ajar. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 15 minutes.
• Swirl in the cream and return the mushroom mixture to the pan. Simmer (uncovered) over medium-high heat, stirring occasionally, until the sauce thickens slightly, about 8 minutes. Season with salt and pepper. Place the chicken on a serving plate, spoon the mushroom sauce over and sprinkle with chives.

CHICKEN WITH MORELS

Steps:

• Preheat the oven to 375 degrees F.
• 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.
• Sprinkle the chicken breasts with salt and pepper. Dredge them in flour and shake off the excess. Heat half the clarified butter in a large saute pan and cook the chicken in 2 batches over medium-low heat until browned on both sides, 8 to 10 minutes. Remove to an ovenproof casserole.
• 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. Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes. 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. 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.

CHICKEN OR DUCK ROULADEN WITH MOREL SAUCE

Steps:

• In a small heavy saucepot boil water with sugar, without stirring, until a golden caramel.
• Remove pot from heat& carefully add red-wine vinegar& 1 tablespoon Balsamic vinegar down side of pan.
• Stir mixture over moderate heat until caramel is dissolved, about 3 minutes.
• Remove from heat.
• In a heavy saucepan sautè the Morel Mushrooms in butter, stirring over moderate heat until the liquid from the mushrooms is evaporated, about 5 minutes.
• Transfer mushrooms with a slotted spoon to a bowl& reserve.
• Add shallots& garlic to pan& cook, stirring until golden.
• Stir in wine& boil until reduced to about 1 cup, about 15 minutes.
• Add chicken broth& the reserved morel soaking liquid& reduce to about 1 1/4 cups, about 15 minutes.
• Remove pan from heat& stir in caramel mixture, chives& parsley.
• Add mushrooms to sauce with salt& pepper to taste.
• If desired, stir in additional Balsamic vinegar, 1 teaspoon at a time& lemon juice.
• Wilt the red chard& set aside.
• Slightly season the flattened breasts with salt, pepper,& just a little bit of allspice (do not overdo allspice).
• Place each breast onto a leaf of Chard.
• Place a sautèed black trumpet mushroom in the middle of each breast.
• Place Morel mushroom mix in middle of each breast.
• Roll up the breasts.
• Wrap each breast in saran wrap& then tie both ends together, which will keep the saran wrap from opening.
• Cook in boiling water 16 minutes for medium rare.
• Remove& serve topped with the Morel Sauce.
• NOTE: This recipe is best with duck breasts, rather than chicken breasts, but duck breasts can only be gotten in a specialty gourmet store& are usually expensive.
• However, if you wish to really treat yourself or impress someone, use duck breasts.

CHICKEN WITH MOREL CREAM SAUCE

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.

CHICKEN BREASTS WITH MORELS

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.