Chicken with Red Wine and Morels

by katerina on June 13, 2011

This is not the sort of recipe you force on your mushroom-hating preteen. But, it is a rich meal which is all about the pleasure of eating the delicacy that are morel mushrooms. Although not a recipe that requires a big time investment it is still worth enjoying with that special someone and a full glass of merlot or pinot noir.

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Chicken with Morels

(serves 2)

1/2 oz dried morel mushrooms
2 tablespoons olive oil
4 cremini mushrooms, sliced
1 sprig fresh thyme
1 chicken breast
salt and freshly ground pepper
1/4 cup flour
1/4 cup merlot
2 tablespoons chopped Italian parsley
3 tablespoons whipping cream

Prepare the morels by rinsing then first soaking them in a cup of hot water for approximately 20 minutes. RInse them off again, pat dry and slice into halves or thirds so you can still see the morel, but to make them go a little further as well. For more information you can always read my post on how to use dried mushrooms. Reserve the mushroom soaking liquid and strain through paper towel lined sieve. Reserve.

Slice the cremini mushrooms thinly and saute in a pan with a tablespoon of olive oil, the fresh leaves from the thyme, and a sprinkle of salt and pepper. When they start to brown you can remove them to a plate.

Slice the chicken breast in half so that you have two chicken breast shaped, thinner cutlas. Cut each in half and place between pieces of plastic wrap. Gently flatten with a mallet or the back of a small skillet.

Sprinkle with salt and pepper and gently toss in the flour. Heat a large skillet to medium heat and add olive oil. Swirl the pan a few times to coat and then add the chicken. Brown the chicken on both sides and remove to a plate this should take about 2 minutes a side. Add the morels to the pan and give them a quick sear on all sides, this shouldn't take more than a minute. Now add the merlot and cremini mushrooms to the pan and swirl around to remove any brown bits. Stir and allow the wine to simmer until it is reduced to only a tablespoon or so. Stir back in a 3/4 cup of the mushroom liquid and nestle the chicken back in amongst the mushrooms. Stir in the chopped parsley. Reduce the heat until it is simmering very gently and allow to continue cooking until chicken is cooked through and the liquid is reduced by half and thickened. Stir in the whipping cream and a big pinch of freshly cracked black pepper. Taste and adjust with salt and pepper. Serve hot alongside new potatoes or buttered egg noodles.

Prep Time: 40 minutes | Cooking Time: 15 minutes | Total Time:55 minutes
Calories(approximate per serving): 425

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