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Chicken Breasts And Morels


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  • 2 dozen fresh morels* sliced (or 2 oz dried morels and 1/2 cup heavy cream)
  • 1/4 cup flour
  • 4 single chicken breasts skinned, boned, and pounded flat
  • 5 tablespoons butter
  • 2 tablespoons oil
  • 2 tablespoons brandy
  • 1/4 cup beef broth
  • 1/4 cup heavy cream (use the reserved cream if you have used dried morels)
  • 1/2 teaspoon green peppercorns crushed
  • 2 tablespoons fresh lemon juice
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 4


Step 1

* Alternate Mushrooms: Chanterelle

If using dried morels, simmer them in the cream until soft, about 15 minutes. Do not allow to boil. Reserve the cream.

Flour the chicken breasts lightly. Heat 2 tablespoons of the butter and the oil in a sauté pan or skillet, and sauté the chicken quickly, about 3 minutes on each side, then remove to a heated pan. Deglaze the pan with brandy. Pour this over the chicken breasts. Place them in a preheated 250 degree oven while you prepare the sauce.

Melt the remaining 3 tablespoons butter in the same pan. Add the morels and cook until they become semi-dry. Add the beef broth and cream and let it cook down into a sauce. Add the peppercorns, lemon juice, and salt and pepper to taste.

Place the chicken breasts on a warm platter and cover with the sauce just before serving.

This recipe yields 4 main course servings.

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