Poached Chicken Breasts with Morel Cream Sauce

It's important to remember that some of the most serious gourmands in the world prefer their morel mushrooms to be sautéed in butter and served with toast. Still, this is an excellent recipe for those who like to get a touch fussy.

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

Ingredients:

1/2 to 3/4 pound of Morel mushrooms , cleaned, trimmed, and chopped
3 tablespoons butter
2 cups dry white wine
4 chicken breast halves
Sea salt & freshly ground black pepper
4 ounces Morel mushrooms , cleaned, trimmed, and sliced thinly
4 egg yolks
6 tablespoons heavy cream
2 tablespoons minced fresh parsley

Sauté the chopped morel mushrooms in the three tablespoons of butter until they've started to soften.
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 gently until thickened, but be very careful not to permit it to come to a boil or it will coagulate.
When it thickens, stir in the minced parsley, and pour the piping hot sauce over the chicken and serve.

Directions:
It's important to remember that some of the most serious gourmands in the world prefer their morel mushrooms to be sautéed in butter and served with toast. Still, this is an excellent recipe for those who like to get a touch fussy.

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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Poached Chicken Breasts with Morel Cream Sauce

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