Roast Chicken with Creamy Morel Sauce
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 ½ cups whole Morel (mushrooms)
- 4 boneless Chicken breasts (halves)
- salt (to taste)
- freshly ground Black pepper (to taste)
- ½ cup all-purpose flour (for dredging)
- 3 Tbsps butter
- 2 Tbsps good-quality olive oil
- 3 cloves garlic cloves (peeled and minced)
- ¾ cup dry white wine
- ¾ cup heavy cream
- ¾ cup Crème fraiche
- 1 ½ Tbsps fresh lemon juice
- To Serve
- 4 cups cooked white rice (to serve)
- fresh Dill (to garnish)
Preparation steps
1.
Preheat the oven to 375° F.
2.
Clean, stem and slice any large mushrooms; set aside.
3.
Rinse the chicken under cold running water and pat completely dry with paper towels. Season with salt and pepper. Dredge chicken breasts in flour and shake off any excess. In a large heavy-bottomed skillet, heat 1 1/2 tablespoons butter and 2 tablespoons oil over medium-high heat. Brown the chicken on both sides, about 5 minutes per side. Remove chicken to an oven-proof baking dish.
4.
Add the remaining butter to the skillet along with the mushrooms and garlic. Saute over medium heat for 3 minutes, stirring constantly. Increase heat to high, add the wine and reduce the liquid by half, about 3 to 4 minutes. Add the heavy cream and creme fraiche, lemon juice and season with salt and pepper. Bring mixture to a boil and simmer until the mixture starts to thicken, about 8 to 10 minutes.
5.
Pour the cream sauce over the chicken and bake for 12 to 15 minutes, or until the chicken is cooked through.
6.
Divide chicken between plates and spoon the cream sauce over the chicken breasts. Serve immediately with white rice garnished with fresh dill.
