Chicken with Morels and Veggies
|1 cupChicken broth|
|1 ounceMorels; dried|
|4 4-ounceChicken breast|
|1/2 teaspoonBlack pepper|
|1 tablespoonPorcini mushrooms; dried, processed into powder|
|1 cupAsparagus; sliced to 1-inch pieces|
|1 cupPeas; fresh or frozen|
|1/4 cupWhipping cream|
|2 tablespoonParsley; chopped|
|2 tablespoonChives; chopped|
|1 teaspoonTarragon; chopped|
Chicken with Morels and Veggies Preparation
Bring chicken broth and sherry to a boil in a small saucepan; add morels. Remove from heat; cover and let stand for 30 minutes. Drain mushrooms in a cheesecloth-lined sieve over a bowl, reserving soaking liquid. Rinse mushrooms; drain.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper. Combine flour and Porcini Powder in a shallow dish. Dredge chicken in flour mixture. Melt butter in large nonstick skillet over medium-high heat. Add chicken; cook 1 minute on each side or until golden. Remove from pan.
Add mushroom soaking liquid and asparagus to pan; cook until liquid is reduced to 1/4 cup (about 5 minutes). Add chicken, peas, and remaining ingredients to pan; cook 5 minutes or until sauce thickens.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Chicken with Morels and Veggies Reviews
Very good. Morels are expensive but worth it for the sauce.
4 years, 5 months, 2 weeks, 3 days, 6 hours, 45 minutes ago
[I posted this recipe.]
4 years, 6 months, 3 weeks, 4 days, 4 hours, 38 minutes ago
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven