Chicken with Morels and Veggies

Chicken with Morels and Veggies

2 reviews, 5 star(s). 100% would make again

Ready in 1 hour

Fresh spring flavors in a delicious dish. Serve with rice or pasta. Great for entertaining.


1 cup Chicken broth
1/2 cup Sherry
1 ounce Morels; dried
4 4-ounce Chicken breast
1/2 teaspoon Salt
1/2 teaspoon Black pepper
2 tablespoon Flour
1 tablespoon Porcini mushrooms; dried, processed into powder
1 tA Butter
1 cup Asparagus; sliced to 1-inch pieces
1 cup Peas; fresh or frozen
1/4 cup Whipping cream
2 tablespoon Parsley; chopped
2 tablespoon Chives; chopped
1 teaspoon Tarragon; chopped

Original recipe makes 4 Servings



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.

Verified by stevemur
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Calories Per Serving: 699 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Very good. Morels are expensive but worth it for the sauce.
zeussays 7y ago

[I posted this recipe.]
katehandel 7y ago

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