Post by nhlivefreeordie on Sept 13, 2010 15:00:14 GMT -4
Ingredients:
20-30 dried morels sliced in half.
3 boneless skinless, chicken breasts
Kosher Salt
Freshly ground Black Pepper
All Purpose flour, for dredging
1/2 cup clarified butter
2 large shallots
3 fresh cloves garlic
1 cup Madeira or Marsala wine
2 cups ( 16 oz. ) creme fraiche
1 qt of heavy cream
2 tablespoons freshly squeezed lemon juice
Preheat oven to 375
Place dried morels in medium glass bowl, pour qt of heavy cream over top and seal bowl with tight fitting lid. This is done the day before you plan on having this meal. Place bowl with cream and Morels in refrigerator to sit overnight, the morels with use the cream to rehydrate.
Lift morels carefully out of cream ( reserve cream for use later ) and into a colander to rinse the cream off of them, use cold water, when free of the cream, place morels on a plate covered with a paper towel to absorb excess water, keep layering morels and paper towel till all morels are finished.
Sprinkle chicken breasts with salt and pepper and then dredge through flour and place in saute pan with half ( 1/4 ) cup of clarified butter. Cook 4-8 minutes on each side, depending on thickness till golden brown on each side. Remove to an oven proof casserole dish when thoroughly cooked.
Add the rest of the clarified butter to the saute pan along with the chopped shallots, garlic and morels. Saute for several minutes gently stirring constantly.
When cooked ( 6-8 minutes ) add the wine and raise heat and reduce liquid by half. Then add 2 cups of the reserved cream, lemon juice, 1 teaspoon salt, 3/4 teaspoon pepper, and creme fraiche.
Continue to cook on med high heat stirring constantly until mixture thicken, about 5- 10 minutes. Pour sauce over chicken in casserole dish and cover and place in the oven.
Start your pasta of your choice to boil, when finished remove chicken and morels from oven and ladle over chicken and pasta.
20-30 dried morels sliced in half.
3 boneless skinless, chicken breasts
Kosher Salt
Freshly ground Black Pepper
All Purpose flour, for dredging
1/2 cup clarified butter
2 large shallots
3 fresh cloves garlic
1 cup Madeira or Marsala wine
2 cups ( 16 oz. ) creme fraiche
1 qt of heavy cream
2 tablespoons freshly squeezed lemon juice
Preheat oven to 375
Place dried morels in medium glass bowl, pour qt of heavy cream over top and seal bowl with tight fitting lid. This is done the day before you plan on having this meal. Place bowl with cream and Morels in refrigerator to sit overnight, the morels with use the cream to rehydrate.
Lift morels carefully out of cream ( reserve cream for use later ) and into a colander to rinse the cream off of them, use cold water, when free of the cream, place morels on a plate covered with a paper towel to absorb excess water, keep layering morels and paper towel till all morels are finished.
Sprinkle chicken breasts with salt and pepper and then dredge through flour and place in saute pan with half ( 1/4 ) cup of clarified butter. Cook 4-8 minutes on each side, depending on thickness till golden brown on each side. Remove to an oven proof casserole dish when thoroughly cooked.
Add the rest of the clarified butter to the saute pan along with the chopped shallots, garlic and morels. Saute for several minutes gently stirring constantly.
When cooked ( 6-8 minutes ) add the wine and raise heat and reduce liquid by half. Then add 2 cups of the reserved cream, lemon juice, 1 teaspoon salt, 3/4 teaspoon pepper, and creme fraiche.
Continue to cook on med high heat stirring constantly until mixture thicken, about 5- 10 minutes. Pour sauce over chicken in casserole dish and cover and place in the oven.
Start your pasta of your choice to boil, when finished remove chicken and morels from oven and ladle over chicken and pasta.
