Wonderfully rich and warming chicken recipe. We have used various dried mushrooms to make this dish, but morels make it really special. Going to serve with roasted Brussels sprouts, baguette and Brie.
Ingredients
2ctChicken Breasts (boneless , skinless)
3/4ozDried Mushrooms (soaked 30 minutes in 1 cup of very hot water)
1tspKosher Salt
1/2tspBlack Pepper
1 1/2ozAP Flour (for dredging)
1 1/2TblsButter (clarified)
1TblButter (clarified)
1largeShallot (chopped)
1cloveGarlic (minced)
1/2CupMadeira
1/2CupCreme Fraiche
1/2CupHeavy Cream
1TblLemon Juice (freshly squeezed)
3/4ozDried Mushrooms (soaked 30 minutes in 1 cup of very hot water)
1tspKosher Salt
1/2tspBlack Pepper
1 1/2ozAP Flour (for dredging)
1 1/2TblsButter (clarified)
1TblButter (clarified)
1largeShallot (chopped)
1cloveGarlic (minced)
1/2CupMadeira
1/2CupCreme Fraiche
1/2CupHeavy Cream
1TblLemon Juice (freshly squeezed)
Preparation
- Soak dried mushrooms in very hot water covered for 30 minutes. After 30 minutes, discard water and rinse mushrooms twice to ensure all grit is gone, dry gently with paper towels.
- Combine, flour, salt and pepper for dredging the chicken.
- Pound chicken to 1/2 inch thickness and dredge in flour mixture.
- Heat pan with 1T clarified butter over medium to medium-high heat to brown chicken on both sides.
- Transfer chicken to a plate.
- Add 1T clarified butter, mushrooms, shallot and garlic and sauté over medium heat for 2 minutes stirring constantly.
- Deglaze pan with Madeira, using caution when adding the alcohol to the hot pan and then turn up to high heat.
Credits
We have modified this recipe from Ina Garten’s Barefoot in Paris book.