Chicken With Creamy Mushroom Sauce
- 1 cup chicken broth
- 1 ounce dried morel mushrooms
- 1/4 cup butter
- 4 skinless boneless chicken breast halves
- 1 pound fresh cinnamon cap mushrooms
- 1 medium onion chopped
- 1/3 cup whipping cream
- 1/3 cup brandy
- Chopped fresh parsley
Bring the chicken broth to a simmer in a small heavy saucepan. Remove the pan from the heat and add the dried morel mushrooms. Let them stand for about 20 minutes, or until the mushrooms begin to soften. Drain the mushrooms, reserving the liquid. Cut off the stems and discard, slice the caps.
Melt the unsalted butter in a large heavy skillet over medium-high heat. Sprinkle the chicken with salt and pepper, then add the chicken to the skillet and saute until cooked almost through. This should take about 4 minutes per side. Use tongs to transfer the chicken to a plate.
Add all of the mushrooms and the onion to the same skillet. Saute over medium-high heat until the mushrooms begin to brown and almost all of the liquid has reduced. This should take roughly 12 minutes. Add the cream and brandy to the mushrooms. Pour in the reserved mushroom liquid. Boil this mixture until thickened almost to a sauce consistency, about 8 minutes. Return the chicken and the juices to the skillet and simmer until the chicken is cooked through, about 4 minutes. Season to taste with salt and pepper and sprinkle with parsley. Try this dish with a delicious and exceptionally easy dessert.
This recipe yields 4 servings.
Rinse and hull a quart of ripe, fresh strawberries. Serve them in a bowl accompanied with smaller bowls of sour cream and brown sugar. Dip a berry in the sour cream, then the brown sugar. This is a perfect and light "fini" to a wonderful dinner.