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| RECIPE : Chicken with Morels |
| CUISINE :
French |
| SERVING MEMBERS : 4 |
| RECIPE TYPE :Main Dish
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45 grams Dried morel mushrooms |
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250 millilitres Chicken stock |
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55 grams Butter |
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6 unit Shallots, thinly sliced |
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100 grams Button mushrooms, thinly sliced |
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1 teaspoon Dried thyme |
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175 millilitres Double or whipping cream |
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45 millilitres Brandy |
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200 grams Skinless boneless chicken breasts |
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1 tablespoon oIL |
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175 millilitres cHAMPAGNE OR SPARKLING WINE |
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Salt and freshly ground black pepper |
* Put the morels in a strainer and rinse well under cold running water, shaking to remove as much sand as possible. Put them in a saucepan with the stock and bring to the boil over a medium high heat. Remove the pan from the heat and leave to stand for 1 hour.
* Remove the morels from the cooking liquid and strain the liquid through a very fine sieve or muslin lined strainer and reserve for the sauce. Reserve a few whole morels and slice the rest.
* Melt half the butter in a frying pan over a medium heat. Add the shallots and cook for 2 minutes until softened, then add the morels and mushrooms and cook, stirring frequently, for 2 to 3 minutes. Season and add the thyme, brandy and 100ml/ 3/1/2fl oz/1/3 cup of the cream. Reduce the heat and simmer gently for 10 to 12 minutes until any liquid has evaporated, stirring occasionally. Remove the morel mixture from the pan and set aside.
* Pull off the fillets from the chicken breasts (the finger shaped piece on the underside) and reserve for another use. Make a pocket in each chicken breast by cutting a slit along the thicker edge, taking care not to cut all the way through.
* Using a small spoon, fill each pocket with one quarter of the mushroom mixture, then if necessary, close with a cocktail stick.
* melt the remainingbutter with the oil in a heavy frying pan over a medium high heat and cook the chicken breasts on one side for 6 to 8 minutes until golden. Transfer the chicken breasts to a plate. Add the Champagne or sparkling wine to the pan and boil to reduce by half. Add the strained morel cooking liquid and boil to reduce by half again.
* Add the remaining cream and cook over a medium heat for 2 to 3 minutes until the sauce thickens slightly and coats the back of a spoon. Adjust the seasoning. Return the chicken to the pan with any accumulated juices and the reserved whole morels and simmer for 3 to 5 minutes low heat until the chicken breasts are hot and the juices run clear when the meat is pierced with a knife. |
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Tips:
- You can use fresh morels (about 275g/ 10oz) in place of the dried ones, or substitute, shiitake or oyster mushrooms. | |
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