Wild Morels Sautéed with Chicken Breasts
The secret with this recipe is, it has few ingredients, but they are of the finest of quality. It can be made quickly...perfect for unexpected guests, or when time is of the essence.
You can dress it up by serving it with risotto and a sprinkle of truffle oil, or you can turn it into a hearty "comfort food" by serving it with garlic mashed potatoes.
To clean the morels, cut off the tough bottom of the stem and wash in three soaks of cold water. To the first soak, add 2 tablespoons of salt and remove any critters that may be drawn out.
Season the chicken with salt and pepper. In a sauté pan, heat one tablespoon of olive oil and add the chicken breasts. Do not crowd the pan. The chicken should be sautéed in batches. Sauté the chicken until it's browned on both sides, then remove and set aside somewhere warm.
Use the same pan to sauté the mushrooms. Start by adding the remaining 1/2 tablespoon of olive oil. Add the morels and sauté for about 4 minutes, then add the shallots and cook for another 2 minutes.
Add the chicken back to the skillet, add the wine, then cover and simmer for about 3 minutes.
Swirl in the butter and serve hot.