Earthy Delights Recipe
Chicken Breasts with Ramps, Morels, and White Wine
2 cups Morel mushrooms, cleaned, trimmed, and sliced
1 1/2 cups dry white wine
1/4 cup ramps, cleaned, trimmed, and chopped
2 cloves garlic, peeled and minced
2 cups chicken stock
1/4 cup cream
1 tablespoon cornstarch
1 tablespoon dry white wine
1 teaspoon hot mustard
2-3 tablespoons sour cream
4 boned chicken breasts
Sea salt & freshly ground black pepper to taste
4 cups salad greens
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
Arrange the greens on individual dinner plates. Place the breasts
on the greens and over with the mushroom sauce.
Serve with good crusty bread and a cheese board.