Description
Chicken with Morels is a classic French-inspired dish where succulent chicken is paired with morel mushrooms and cooked in a creamy, wine-based sauce. The morels, known for their unique texture and earthy flavor, elevate the dish, making it both flavorful and refined. The chicken is gently simmered in the rich sauce, absorbing all the wonderful flavors of the morels, wine, and cream.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 ounce dried morel mushrooms
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 1 large shallot, minced
- 2 cloves garlic, minced
- 1/2 cup dry white wine (such as Sauvignon Blanc)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Step 1: Prepare the Morels
- Soak the morels: Place the dried morel mushrooms in a bowl and cover them with warm water. Let them soak for about 30 minutes until rehydrated. Once soft, remove the morels and gently squeeze out any excess water. Reserve the soaking liquid for later.
- Rinse and trim the morels: Rinse the morels under cold water to remove any dirt or grit. Trim off any tough stems and set the mushrooms aside.
Step 2: Cook the Chicken
- Season and sear the chicken: Pat the chicken breasts dry with paper towels and season both sides with salt and pepper. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.
Step 3: Sauté the Shallots and Garlic
- Cook the shallots and garlic: In the same skillet, add the remaining olive oil and reduce the heat to medium. Add the minced shallot and garlic, cooking for 2-3 minutes until softened and fragrant.
Step 4: Deglaze the Pan
- Add wine and broth: Pour the white wine into the skillet to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until slightly reduced.
- Add the reserved morel soaking liquid: Strain the morel soaking liquid to remove any grit and slowly pour it into the skillet along with the chicken broth. Simmer for another 5 minutes to allow the flavors to meld.
Step 5: Make the Creamy Sauce
- Add cream and mustard: Stir in the heavy cream, Dijon mustard, and thyme. Let the sauce simmer for 5-7 minutes until it begins to thicken slightly.
- Add the morels: Add the rehydrated morel mushrooms to the sauce, stirring to coat them in the creamy mixture.
Step 6: Simmer the Chicken
- Return the chicken to the skillet: Place the seared chicken breasts back into the skillet, nestling them into the sauce. Reduce the heat to low and cover the skillet. Simmer the chicken for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened to your liking.
Step 7: Serve and Garnish
- Garnish and serve: Remove the chicken from the heat and garnish with fresh parsley. Serve the chicken with morels over mashed potatoes, rice, or crusty bread to soak up the creamy sauce.