Sauted Chicken Breast with a Morel Cream Sauce
By Sue Serves 4
Morel mushrooms are like little sponges and soak up all the creamy sauce for a flavor explosion.
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- 2 dozen fresh morels, sliced
- ¼ cup flour
- 4 single chicken breasts, skinned, boned, and pounded flat
- 5 Tablespoons butter
- 2 Tablespoons oil
- 2 Tablespoons brandy
- ¼ cup beef broth
- ¼ cup heavy cream
- ½ teaspoon green peppercorns, crushed
- 2 Tablespoons fresh lemon juice
- 1 × Salt and pepper
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Preheat the oven to 250 degrees F.
Flour the chicken breasts lightly.
Heat 2 tablespoons of the butter and the oil in a sauté pan or skillet, and saute the chicken quickly (about 3 minutes on each side). Remove to a heated pan.
Deglaze the pan with brandy. Pour this over the chicken breasts. Place them in the oven while you prepare the sauce. Melt the remaining 3 tablespoons butter in the same pan.
Add the morels and cook until they become semi-dry.
Add the beef broth and cream and let it cook down into a sauce.
Add peppercorns, salt and pepper, and green peppercorns (to taste).
Place the chicken breasts on a warm platter and cover with the sauce just before serving.
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