This is adapted from a recipe in Barefoot in Paris by Ina Garten. I love the flavours and richness of French food, but I often reduce the fat content without compromising the flavour.
SERVES 6
Ingredients
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1 oz (30 g) dried morels
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6 small boneless skinless chicken breasts
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Salt and pepper
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Flour, for dredging
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1/4 cup (60 mL) vegetable oil
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2 large shallots, finely chopped (about 1/4 cup/60 mL)
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2 cloves garlic, minced
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1 cup (250 mL) Madeira
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2 cups (500 mL) chicken stock
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1 cup (250 mL) whipping cream
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Juice of 1/2 lemon (about 2 tbsp/30 mL)
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2 tbsp (30 mL) chopped chives
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2 tbsp (30 mL) chopped parsley
Method
Preheat oven to 400°F (200°C).
Soak morels in hot water for 30 minutes. Lift morels carefully from the water and rinse well to remove all the grittiness. Discard liquid and dry morels on paper towels. Set aside.
Sprinkle chicken with salt and pepper. Dredge in flour and shake off the excess.
Heat half the oil in a large sauté pan over medium heat.
Cook chicken in 2 batches until browned on both sides,
about 5 minutes per side. Transfer chicken as it’s cooked to a casserole dish.
Add the rest of the oil to the pan. Add morels, shallots and garlic. Cook for 2 minutes, stirring constantly. Increase heat to high. Pour Madeira into the pan and reduce the liquid by half, about 2 minutes. Add chicken stock, cream, lemon juice, and salt and pepper to taste. Boil until the sauce starts to thicken, about 5 minutes. Pour the sauce over the chicken.
Bake for 10 minutes or until the chicken is heated through. Garnish with chives and parsley.
Serve over egg noodles with a simple green salad.
