Sauted Chicken Breast With A Morel Cream Sauce
to Prep & to Cook
Yields 4 (4 servings × 1)
Morel mushrooms are like little sponges and soak up all the creamy sauce for a flavor explosion.
Salt and pepper
2 tablespoons fresh lemon juice
1/2 teaspoon green peppercorns, crushed
1/4 cup heavy cream
1/4 cup beef broth
2 tablespoons brandy
2 tablespoons oil
5 tablespoons butter
4 single chicken breasts, skinned, boned, and pounded flat
1/4 cup flour
2 dozen fresh morels, sliced
Preheat the oven to 250 degrees F.
Flour the chicken breasts lightly.
Heat 2 tablespoons of the butter and the oil in a sauté pan or skillet, and saute the chicken quickly (about 3 minutes on each side). Remove to a heated pan.
Deglaze the pan with brandy. Pour this over the chicken breasts. Place them in the 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 peppercorns, salt and pepper, and green peppercorns (to taste).
Place the chicken breasts on a warm platter and cover with the sauce just before serving.
Recipe by Sue