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Top > Earthy Delights Recipes > Earthy Delights Gourmet Recipes > Poultry > Chicken Breasts with Morels, Parsley and Cream |
Chicken Breasts with Morels, Parsley and Cream
This recipe can do double duty, too. In July
(or so) when the fresh Chanterelle mushrooms are coming on strong, you
can substitute them for the morels. Delicious, and
beautiful. Serve with a dry white wine.
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Ingredients:
1/2 to 3/4 pound of fresh Morel
mushrooms, cleaned, trimmed,
and chopped
3 tablespoons butter
1 pint dry white wine
4 chicken breast halves
Sea salt &
freshly ground black pepper
4 ounces fresh Morel
mushrooms, cleaned, trimmed, and sliced thinly
4 egg yolks
6 tablespoons heavy cream
2 tablespoons minced fresh parsley
Preparation:
Sauté the morel mushrooms in the three tablespoons of
butter until they're wilted and have started to sweat.
Preheat the oven to about 200 F. The oven will be used
to keep the cooked chicken breasts warm.
Using a large saucepan, bring the white wine to a
simmer, then add the chicken breasts with the salt and
pepper. Bring back to a simmer, cover, and continue to
simmer for about 15 minutes. Remove the chicken from the
liquid, cover with foil, and place it in the preheated
oven.
Boil the cooking liquid uncovered until it reduces by
about half. Add the sautéed mushrooms as well as the
sliced fresh morels at this time. After adding the
mushrooms, remove the pan from the heat.
In a small bowl, beat the egg yolks and cream with a
whisk. Add two or three tablespoons of the hot cooking
liquid to the egg and cream mixture and continue to
whisk. When thoroughly combined, add the egg and cream
mixture to the cooking liquid in the saucepan.
Cook the wine, egg, mushroom, and cream mixture over a
low heat, whisking constantly. Continue cooking until
thickened, but be very careful not to permit it to come
to a boil. As it thickens, add the minced parsley, then
pour the piping hot wine sauce over the chicken and
serve.
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