Chicken Breasts in Morel Cream Sauce

Poultry Recipes

Preparation Time: 30 minutes

Start to Finish Time: 35 minutes

Yield: 4 servings

• 2-1/2 to 3 cups whole morel mushrooms (or 10 ounces dried)
• 3 tablespoons unsalted butter
• 2 tablespoons cooking oil
• 1 teaspoon salt, divided
• 1 teaspoon ground black pepper, divided
• 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
• Juice of 1/2 lemon

Clean, stem, and slice mushrooms. Set aside. In a large, heavy-bottomed skillet, heat butter and oil on medium-high heat. Sprinkle 1/2 teaspoon each salt and pepper over the chicken breasts. Set flour in a shallow bowl and dredge the breasts. Shake off excess flour, then place chicken in hot pan. Cook, turning once, 2 minutes, or until the meat is a walnut-brown color. Reduce heat to medium. Add garlic and mushrooms. Saute gently, stirring occasionally, until mushrooms release their aroma, about 3 minutes. Add wine and increase heat to high. Cook, turning the chicken occasionally, until the wine has reduced by half. Lower heat to medium and slowly stir in cream and all but a generous pinch of the thyme. Add remaining salt and pepper to taste. Cook, stirring, about 1 minute longer, or until chicken is cooked through. Remove from heat. Just before serving, squeeze lemon juice over each chicken breast half; garnish with the reserved thyme.

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