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Ingredients
- 1 ounce dried morels, soaked for 30 minutes in 3 cups very hot water
- 6 Gold Kist Farms boneless, skinless split chicken breasts
- Kosher salt
- Freshly ground black pepper
- All-purpose flour, for dredging
- 1/4 cup clarified butter (see note)
- 1/3 cup chopped shallots
- 1 tablespoon minced garlic
- 1 cup Madeira wine
- 1 cup creme fraiche
- 1 cup heavy cream
- 2 tablespoons freshly squeezed lemon juice
Details
Servings 6
Adapted from goldkist.com
Preparation
Step 1
Preheat oven to 375 F. Lift morels carefully from water, leaving any grit behind. Rinse a few times to be sure all grittiness is gone. Dry lightly with paper towels and set aside. Discard the liquid.
Sprinkle chicken breasts with salt and pepper to taste. Dredge in flour and shake off excess. Heat half of clarified butter in a large saute pan over medium-low heat and cook chicken in 2 batches until browned on both sides, 8-10 minutes. Remove to an ovenproof casserole.
Add remaining clarified butter to the pan along with shallots, morels and garlic. Saute over medium heat for 2 minutes, stirring constantly.
Pour in Madeira and cook over high heat to reduce liquid by half, 2-4 minutes. Add creme fraiche, cream, lemon juice, 1 teaspoon salt and 3/4 teaspoon pepper. Boil until mixture starts to thicken, 5-10 minutes.
Pour the sauce over chicken and bake for 12 minutes, or until chicken is heated through.
Makes 6 servings.
Note: To clarify the butter, melt in a saucepan over low heat. Remove white foam on the surface, then let butter sit at room temperature until solids sink. Pour off golden liquid and discard white sediment.
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