Chicken Breasts With Morels Recipes

ROASTED CHICKEN BREASTS WITH CRAYFISH, FAVA BEANS, AND MORELS

Steps:

• Prepare an ice-water bath; set aside. Rinse crayfish under cold water. Place Old Bay and lemon in large saucepan; fill with water. Place over high-heat and bring to a boil. Add crayfish and cook until red, about 1 minute. Drain and immediately transfer crayfish to ice water bath until cooled. Separate tails from bodies. Set tails aside.
• Dry crayfish bodies thoroughly. Heat 2 tablespoons grapeseed oil in an 8-quart Dutch oven over high-heat and add crayfish bodies. Cook, stirring, until browned, about 2 minutes. Cut 8 cloves garlic in half. Reduce heat to medium and add garlic, along with onions, carrots, and fennel; cook, stirring constantly, until softened, about 5 minutes. Add Madiera and cook until liquid is almost evaporated.
• Transfer crayfish body mixture to a large stockpot. Cut 4 plum tomatoes in half and add to pot; add enough water to cover. Tie white peppercorns, 4 sprigs thyme, tarragon, parsley stems, and bay leaves in a small piece of cheesecloth to make a bouquet garni; add to pot. Bring to a boil over high heat; immediately reduce heat to low and let simmer for 1 hour, skimming surface as necessary.
• Strain liquid through a fine mesh sieve set over a saucepan, pressing down on solids with a ladle; discard solids. Place saucepan over medium heat and cook until liquid is thickened and reduced, about 20 minutes. Add heavy cream and continue cooking until mixture is thick enough to coat the back of a spoon. Add 1 tablespoon butter and lemon juice; stir until butter is melted and well combined; season with Tabasco and salt. Using an immersion blender, blend until smooth; set aside.
• Bring a large pot of water to a boil; prepare and ice-water bath; set aside. With a paring knife, core remaining 2 tomatoes, and score an X on the bottoms. Add tomatoes to boiling water; cook until skins begin to split, 30 to 60 seconds. Drain and immediately transfer to ice-water bath to cool. Remove skins, using a paring knife, if necessary, and discard. Halve tomatoes. Remove seeds with a spoon, and discard. Finely chop tomatoes; set aside.
• Prepare an ice-water bath; set aside. In a medium saucepan of boiling salted water, cook fava beans 1 minute. Drain and immediately transfer beans to ice-water bath until cool. Peel beans; set aside.
• Preheat oven to 450 degrees. Using a sharp knife remove the tip and first joint of the wing of each chicken breast, and discard, leaving the second joint still attached to the breast. Season chicken with salt and pepper. Heat remaining 2 tablespoons grapeseed oil in a large heavy-bottomed ovenproof skillet over high heat. Add chicken, skin side down, and transfer to oven; roast until cooked through.
• Crush remaining 2 cloves garlic. Remove skillet from oven and turn chicken. Add remaining 4 tablespoons butter, crushed garlic, and remaining 6 sprigs thyme to skillet. Baste chicken with butter for 2 minutes. Let stand 5 minutes.
• In a medium skillet, heat olive oil over high heat. Add morels and cook until browned, about 2 minutes. Reduce heat to medium and add fava beans, spinach, chopped tomatoes, mint, and reserved tail meat from crayfish; cook, stirring, for two minutes. Season with salt and pepper.
• Divide morel mixture evenly among 4 plates. Top each with a chicken breast; spoon over sauce and serve immediately.

WILD MORELS SAUTEED WITH CHICKEN BREAST

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

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.

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.

THYME-ROASTED CHICKEN BREAST WITH MOREL-MADEIRA GRAVY

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.

GOATS CHEESE STUFFED CHICKEN BREAST WITH A MOREL SAUCE

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.

CHICKEN WITH SHALLOTS AND MORELS

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.

CHICKEN BAKED WITH MORELS, ARTICHOKES AND PEAS

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.