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.
EXPORTED FROM LIVING COOKBOOK
CHICKEN WITH MORELS***** Servings: 6
One of the best chicken dishes ever. DH kept saying just how good the sauce was. I think I over reduced it, but it was great. I ended up baking it in the Emile Henry, because I could use it on top of the stove, oven and then reheat in the microwave. I refrigerated it, and ended up reheating on the stove top. Not a great idea, since I put it on high to get the simmer going, but left to help DH with his Windows 7 install, and it was going strong when I remembered to return to lower the heat. The sauce reduced even more. It tasted great but DH had hoped to have more sauce for the rice. I had saved the morel liquid (thanks Tim) and just added about 3/4 cup to the pot and heated it. My 6 Costco breasts were big I seared and baked them whole, but cut them into quarters for the second reheat, so we have two more meals. This is definitely going to be one of my company dishes since it can be made the night before. I am going to try for us using the Costco wild mix (sans morels which I picked out) the next time. Can sub 3 TBS. butter + 1 TBS. vegetable oil for the clarified butter.
Oven Temperature: 375°F
Preparation Time: 20 minutes Cooking Time: 40 minutes Inactive Time: 30 minutes Total Time: 1 hour and 30 minutes
1 oz. dried morels -- soaked for 30 minutes in 3 cups very hot water
6 boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 cup All-purpose flour -- for dredging
¼ cup clarified butter
1/3 cup chopped shallots (2 large)
1 TBS. minced garlic (3 cloves)
1 cup Madeira wine
1 cup Crème Fraîche (8 ounces) I make my own.
1 cup heavy cream
2 TBS. freshly squeezed lemon juice
Soak morels for 30 minutes in 3 cups of very hot water. A large French press works very well to keep the morels under water.
Preheat the oven to 375° F.
Lift the morels carefully from the hot water in order to leave any grit behind in the liquid but do not discard the liquid. Rinse a few times to be sure all the grittiness is gone, and dry the morels lightly with paper towels. Cut the Morels into pieces. Set aside. Use paper towels or coffee filters to remove any grit left in the morel water and reserve for later use.
Sprinkle the chicken breasts with salt and pepper. If very thick, cut the breasts in half horizontally. Dredge them in flour and shake off the excess. Heat half the clarified butter in a large sauté pan and cook the chicken in 2 batches over medium-low heat until browned on both sides, 8 to 10 minutes. Remove to an ovenproof casserole.
Add the rest of the clarified butter to the pan along with the shallots, drained morels, and garlic. Sauté over medium heat for 2 minutes, tossing and stirring constantly. Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes. Add the Crème Fraîche , cream, lemon juice, 1 tsp. salt, and ¾ tsp. pepper. Boil until the mixture starts to thicken, 5 to 10 minutes. Pour the sauce over the chicken and bake for 12 minutes, or until the chicken is heated through. To make ahead, refrigerate the chicken and sauce in the casserole and reheat slowly on top of the stove.
Recipe Type: Chicken, Crème Fraîche, Ina Garten, Main Dish, Mushrooms, Poultry
Source: foodnetwork.com
Web Page:
http://www.foodnetwork.com/recipes/ina- ... index.html