Category: Main Dish
Stolen from The Barefoot Contessa’s Barefoot In Paris cookbook (with a few variations), this is the perfect dinner party main course when you have those pesky guests who don’t eat red meat. As a matter of fact, it is so good that Tracy made this dish twice over the holidays. For those of you have not cooked with Morels, they are a mushroom that to me almost tastes like meat, and more expensive than most meat.
One ounce of these little guys cost nearly 25 bucks. In the end, the cost was more than worth it. Très Délicieux!
1 ounce Dried Morels, soaked for 30 minutes in 3 Cups very Hot Water
1 Box (8 ounces) Cremini Mushrooms
6 Boneless, Skinless Chicken Breasts
Herbes de Provence (our Herbes de Provence of choice come from Hediard in Paris)
Freshly Ground Black Pepper
All Purpose Flour, for dredging
1/4 Clarified Butter (see below)
1/3 Cup Chopped Shallots
1 Tablespoon Minced Garlic (3 Cloves)
1 Cup Madeira Wine
1 Cup Crème Fraîche
1 Cup Heavy Cream
2 Tablespoons Freshly Squeezed Lemon Juice
Preheat oven to 375 degrees. Carefully lift the morels from the hot water in order to leave any grit behind in the liquid. Rinse a few times to make sure all the grittiness is gone. Discard the liquid, and dry the morels lightly with paper towels.
Sprinkle the chicken breasts with salt, pepper and herbes de Provence. Dredge them in flour and shake off the excess. Heat half the clarified butter in a large sauce pan and cook the chicken in two batches over medium-low heat until browned on both sides, 8-10 minutes.
Add the rest of the clarified butter to the pan along with the shallots, drained morels, Cremini mushrooms and garlic. Sauté over medium heat for 2 minutes, tossing and stirring constantly. Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes. Add the crème fraîche, cream, lemon juice, 1 teaspoon salt and 3/4 teaspoon of pepper. Boil until the mixture starts to thicken, 5 to 10 minutes.
Pour the sauce over over the chicken and bake for 12 minutes, or until the chicken is heated through.
Clarified Butter: To clarify the butter, melt it in a saucepan over low heat. Remove the white foam that comes to the surface, then allow the butter to sit at room temperature until the milk solids sink to the bottom. Pour off the golden liquid and discard the white sediment.