Wild morels sauteed with chicken breast
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless skinless chicken breast |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1½ | tablespoon | Olive oil |
| ½ | pounds | Morel mushrooms; well washed, cleaned |
| 2 | tablespoons | Chopped shallots |
| ½ | cup | White wine |
| 3 | tablespoons | Butter |
Directions
To clean morels: Cut off tough bottom of stem. Wash in 3 soaks of cold water. To first soak add 2 tablespoons salt and remove any wildlife that is drawn out. Season chicken with salt and pepper. In a saute pan heat olive oil and add chicken breasts. To avoid crowding pan, chicken should be sauted in batches. Saute chicken until well browned on both sides and remove. Keep the sauted chicken warm as you saute the rest. Keep all completed chicken warm as you proceed with morels. To same saute pan, add ½ tablespoon of olive oil. Add morels and saute for about 3 minutes. Add shallots and cook for 2 minutes. Add chicken back to pan. Add wine, cover and simmer for 3 minutes, until chicken is cooked through. Swirl in butter and serve. This recipe yields 2 to 4 servings.
Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C05 broadcast 04-14-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
04-15-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.