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Chicken Breasts in Morel Cream Sauce

by in May 2004
Chicken Breasts in Morel Cream Sauce
1 vote, 5.00 avg. rating (89% score)
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Total Time: 30

Yield: 4 servings

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  • 2-1/2 to 3 cups whole morel mushrooms (or 10 ounces dried)
  • 3 tablespoons unsalted butter
  • 2 tablespoons cooking oil
  • 1 teaspoon table salt
  • 1 teaspoon freshly ground black pepper
  • 4 boneless, skinless chicken breast halves
  • 3/4 cup all-purpose flour
  • 2 large cloves garlic, chopped
  • 3/4 cup dry white wine
  • 3/4 cup heavy cream
  • 2 tablespoons fresh thyme, chopped, with a pinch reserved for garnish


Clean, stem, and slice mushrooms. Set aside.
In a large, heavy-bottomed skillet, heat butter and oil on medium-high heat.
Sprinkle salt and pepper over chicken breasts. In a shallow bowl, dredge breasts in flour. Shake off excess; then place chicken in hot skillet. Cook without moving until browned on one side (about 3 minutes); then flip and brown other side. Reduce heat to medium.
Add garlic and mushrooms. Cook, stirring occasionally, until mushrooms are golden and fragrant, about 3 minutes. Add wine and increase heat to high. Cook until wine has reduced by half, about 5 minutes.
Lower heat to medium and slowly stir in cream and all but a generous pinch of thyme. When chicken is cooked through (cut to test), remove from heat. Just before serving, squeeze lemon juice over chicken, check seasonings, and garnish with reserved thyme.
Updated Tuesday, April 27th, 2004

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One Response to Chicken Breasts in Morel Cream Sauce

  1. Anonymous April 6, 2007 at 9:19 pm #

    I substituted chicken broth with a couple tablespoons lemon juice for the wine. We loved it!

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