I recently went to my website here in search of my Chicken Morels recipe, only to discover I had yet to write it up. I know that I say I have many favorite recipes; however, this is definitely in my top three. Inspired by Ina Garten’s cookbook, “Barefoot in Paris”, one of my earlier cookbooks I bought to inspire my more refined cooking. When I make this dish, my mother insists I make an extra large portion so she can have leftovers. It’s always a pleasure to cook for my Mom, especially as we all get older, I appreciate every day I have with her ❤.

Ingredients

8 Boneless chicken breasts

4 cups morels

4 shallots

1 cup creme fraiche

8 garlic cloves minced

1 cup heavy cream

1 cup Madeira wine

1 cup lemon juice

1 cup clarified butter or ghee

all-purpose or almond flour for dredging the chicken breasts

salt and pepper

Preparation

Preheat the oven to 375.

If the morels are dried, soak them in hot water until reconstituted, wash thoroughly, and dry with paper towels to remove all excess moisture.

Salt and pepper the chicken. Dredge in flour. Cook in a skillet or pan with the clarified butter or ghee until browned on both sides. ~10 minutes. You can use a thermometer to ensure the chicken is cooked. 165 is done, however, it will cook more in the oven so less will be ok. This may take multiple batches. Place in the Dutch oven or casserole dish.

Add ghee to pan with morels, shallots, and garlic, sauteeing for 2 minutes, constantly stirring.

Pour the Madeira and cook on medium-high until the liquid is reduced in half.

Add in the creme fraiche, heavy cream, lemon juice, salt, and pepper and boil until the mixture begins to thicken, 5-10 minutes.

Pour the sauce over the chicken and bake for 10 minutes until the chicken reaches 165.

Enjoy!