Chicken Breasts with Ramps, Morels, and White Wine
Easy to put together and hard to resist. Fanned out slices of warm chicken breasts crown some greens with a morel-ramp sauce over all. An exuberant Spring salad. Not a salad to make too far ahead of serving, though.
Marinate the sliced mushrooms, ramps, and garlic in 1/2 cup wine for at least an hour.
Use a saucepan to simmer the wine and marinated mushrooms until the liquid reduces to about three tablespoons.
Add the chicken stock and continue to simmer until it reduces to about 1 1/4 cups of liquid.
Whisk the mustard, one tablespoon of wine, and the cornstarch into the cream and simmer until it begins to thicken. Add the sour cream, salt and pepper and whisk thoroughly.
In a medium skillet pour one cup of wine and bring it to a boil.
Add the chicken breasts, cover, and reduce the heat to low. Cook for 10-12 minutes and turn once. Continue to cook until they're done through.
Arrange the greens on individual dinner plates. Place the sliced breasts on the greens and cover with the mushroom sauce.