strawberries in paris

Chicken with Morels-Barefoot Style

Here is my lovely dinner from Monday night! Definitely a treat! Wegmans blessed me with fresh morels and I graciously obliged!

and I promise there are morels in there! This recipe comes courtesy of Ina from Barefoot in Paris! This is the third time I have made this chicken dish and it NEVER lets me down. And the roasted rosemary & garlic potatoes, and fresh sauteed peas from the Waverly Farmer’s Market were delicious too!

Ingredients:

10 fresh morels
2 boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
All-purpose flour, for dredging
1 tbsp butter & olive oil
1 small onion, chopped finely
1 clove minced garlic
1/3 cup Madeira wine
1 ounce of cream cheese, softened helps
1/3 cup heavy cream
1 tablespoon lemon juice

Directions:
1)Preheat the oven to 375 degrees F. Rinse the morels with cold water and dry the morels lightly with paper towels. Chop into 1 inch pieces and set aside.
2)Sprinkle the chicken breasts with salt and pepper. Dredge them in flour and shake off the excess. Heat half the olive oil and butter in a large saute pan (I used my dutch oven) and cook the chicken over medium-low heat until browned on both sides, 8 to 10 minutes. Remove to a plate.
3)Add the rest of the olive oil + butter to the pan along with the onions, chopped morels, and garlic. Saute over medium heat for 2 minutes, tossing and stirring constantly.
4)Pour the Madeira into the pan and reduce the liquid by half over high heat, 1 minute.
5)Add the cream cheese, cream, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Boil until the mixture starts to thicken, 5 minutes.
6)Put the chicken back into the pot and spoon the sauce over the chicken and bake for 8 minutes, or until the chicken is heated through.

For the potatoes, I rinsed three russets and cut into wedges. Coat well with 1/3 cup olive oil, s&p, and 2 tbsp minced rosemary and 1 minced garlic clove. Roast for 1 hour at 400 degrees, turning once!

For the peas, I took a bit of the onion&garlic from the chicken recipe and sauteed that in 1 tbsp butter then sauteed the fresh peas for 5 minutes over low heat!