Earthy Delights Recipe
http://www.earthy.com/
Poached Chicken Breasts with Morel Cream SauceIt'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.