Chicken Breasts With Ramps, Morels, And White Wine

By á-170456

Ingredients

• 2 cups morel mushrooms cleaned, trimmed, and sliced
• 1 1/2 cups dry white wine
• 1/4 cup chopped cleaned trimmed ramps
• 2 garlic cloves peeled, minced
• 2 cups chicken stock
• 1/4 cup cream
• 1 tablespoon cornstarch
• 1 tablespoon dry white wine
• 1 teaspoon hot mustard
• 2 tablespoons sour cream - (to 3)
• 4 boned chicken breasts
• Salt to taste
• Freshly-ground black pepper to taste
• 4 cups salad greens

Details

Servings 4

Preparation

Step 1

Mushroom Sauce: Marinate the sliced mushrooms, ramps, and garlic in 1/2 cup wine for at least an hour. Use a saucepan to simmer the wine and marinated mushrooms until the liquid reduces to about three tablespoons. Add the chicken stock and continue to simmer until it reduces to about 1 1/4 cups of liquid.

Whisk the mustard, one tablespoon of wine, and the cornstarch into the cream and simmer until it begins to thicken. Add the sour cream, salt and pepper and whisk thoroughly.

Chicken: In a medium skillet pour one cup of wine and bring it to a boil. Add the chicken breasts, cover, and reduce the heat to low. Cook for 10 to 12 minutes and turn once. Continue to cook until they're done through.

Arrange the greens on individual dinner plates. Place the breasts on the greens and over with the mushroom sauce. Serve with good crusty bread and a cheese board.

This recipe yields 4 servings.