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