Chicken Breasts With Morels

Ingredients

• 1 cup dried morels, about 1 1/4 ounces
• 8 skinless, boneless halved chicken breasts, about 1/4 pound each
• Salt to taste if desired
• Freshly ground pepper to taste
• 4 tablespoons butter
• 3 tablespoons finely chopped shallots
• ½ cup dry white wine
• ½ cup heavy cream
• ⅓ cup rich chicken broth

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    625 calories; 43 grams fat; 20 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 5 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 49 grams protein; 217 milligrams cholesterol; 188 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Put morels in mixing bowl and add warm water to cover. Let stand 30 minutes or longer. Drain.
2. Put each chicken breast half on flat surface, trim off all remnants of fat and sprinkle with salt and pepper.
3. Heat 1 tablespoon of butter in small heavy skillet and add 1 tablespoon of shallots. Cook, stirring, until wilted. Add drained morels, salt and pepper. Cook, stirring, about 1 minute and add 1/2 of wine. Cook until liquid is reduced by half. Add cream and cook 2 minutes.
4. Heat 2 tablespoons of butter in skillet large enough to hold chicken in one layer. Add chicken pieces and cook over moderately high heat. As chicken pieces cook, stir gently without turning about 3 minutes or until nicely browned. Turn and continue cooking about 5 minutes.
5. Transfer chicken to warm serving dish, arranging neatly. Add remaining shallots to skillet and stir briefly. Add remaining wine and stir to dissolve brown particles that cling to bottom of pan. Cook down until not quite evaporated. Add chicken broth and cook 1 minute.
6. Heat morels in cream and spoon around chicken.
7. Swirl remaining tablespoon of butter into sauce with chicken broth and spoon over chicken pieces.

50 minutes