Chicken with Creamy Mushroom Sauce
Chicken and mushrooms go together like... well, chicken and mushrooms! This dish is dressed up with a rich mushroom sauce
which can serve as a fabulous topping for fingerling potatoes, rice pilaf or a dish of hot noodles.
Bring the chicken broth to a simmer in a small heavy saucepan. Remove the pan from the heat and add the dried morel mushrooms. Let them stand for about 20 minutes, or until the mushrooms begin to soften.
Drain the mushrooms, reserving the liquid. Cut off the stems and discard, slice the caps.
Melt the unsalted butter in a large heavy skillet over medium high heat. Sprinkle the chicken with salt and pepper, then add the chicken to the skillet and sauté until cooked almost through. This should take about 4 minutes per side. Use tongs to transfer the chicken to a plate.
Add all of the mushrooms and the onion to the same skillet. Sauté over medium-high heat until the mushrooms begin to brown and almost all of the liquid has reduced. This should take roughly 12 minutes.
Add the cream and brandy to the mushrooms. Pour in the reserved mushroom liquid. Boil this mixture until thickened almost to a sauce consistency, about 8 minutes.
Return the chicken and the juices to the skillet and simmer until the chicken is cooked through, about 4 minutes. Season to taste with salt and pepper and sprinkle with parsley.