Supremes de Volaille Aux Morilles (Chicken breasts with morels)
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
1/2 cup dry white wine
1/2 cup heavy cream
1/3 cup rich chicken broth
-
Put morels in mixing bowl and add warm water to cover. Let stand 30
minutes or longer. Drain. -
Put each chicken breast half on flat surface, trim off all remnants of
fat and sprinkle with salt and pepper. -
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. -
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. -
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. -
Heat morels in cream and spoon around chicken.
-
Swirl remaining tablespoon of butter into sauce with chicken broth and
spoon over chicken pieces.
YIELD 4 servings