Cookaholics Bulletin Board

Hi wino. see below:

Hi Fitzie, yes that is basically my favorite chicken breast recipe. The sauce is fabulous, leftover sauce is perfect for use over pasta so I would recommend doubling everything for the sauce except the morels. I am posting the recipe with my adaptations to the original. The comments are from the very first time I made it.

Morels are also excellent together with fiddlehead ferns, over pasta.

Sounds good, Fuzzy. I had fiddleheads while visiting friends on the East Coast but have never seen them here. Can you get them locally in SF? Just curious.

fitzie

Fitzie,

Coincidentally, the only place I've been able to get fiddleheads is from Far West Fungi.

Morels and Fiddleheads on Pasta --

Step 1: Channel the spirit of Euell Gibbons...

We have fiddleheads in the frozen section year round. They are in my store now as fresh but that won't last long

I made this tonight with some homemade tagliatelle. I doubled the sauce, and then removed half after thickening (I strained what I removed so that all the bits stayed with the original dish). The only other changes from Wino's version I made was to slice the chicken on the bias so it would be easy to eat with the pasta. I used the twice strained mushroom liquid for the cornstarch. I had to reduce further but it intensified the mushroom flavor.

I used 4 small chicken breasts and got two very hearty dinners and two hearty lunches.

Since we had it with pasta tonight, I am not sure what to do with the other half of the sauce. Maybe bake in a casserole with white rice and more chicken? Or even pork?

--Lisa

I think I'm un-Canadian as I personally really dislike fiddleheads. That said, I have often seen them in the frozen section here too.

Lisa, I wonder if the sauce might freeze well. Then you'd have it at the ready for more chicken on another day. (I love the kind of leftovers that give you a dinner that give you the feeling that you spent a lot of time cooking it but with very little effort).

Hi Carey,

Thanks for responding. I was afraid it wouldn't freeze well being mostly creme fraiche and heavy cream. Have you had luck freezing cream sauces?

Thanks,

--Lisa

I came looking for this thread after making the chicken and morels the other night. I forgot Wino's rule about doubling the sauce, and I'm sorry I did. I'll have to make it again soon, just too get more sauce!