First, I have to give credit to Ina Garten for this recipe. It is DEFINITELY not clean eating but it is AMAZING. I typically make it once a year when it’s cold and miserable out. The BIG difference between my recipe & Ina’s is the mushrooms. She uses morels & although I’m sure it’s amazing with morels, I’ve never been able to bite the bullet & spend that much on mushrooms. Here’s the recipe: Chicken with Morels
I find that this is super luxurious even without the morels & it saves me a few bucks.
It’s a perfect recipe for a treat or to serve to company. This year we celebrated Christmas eve with it.
It can also be made ahead! Besides this not being the healthiest thing I have ever made… there’s not much I can say that is wrong with it.
1 – ounce dried wild mushrooms (I get a HUGE canister at Costco), soaked for 30 minutes in 3 cups very hot water
6 boneless, skinless chicken breasts, split in half to make them about 1/2 inch thick
Freshly ground black pepper
All-purpose flour, for dredging OR Gluten-Free Flour if you are GF. Snag my Favorite One Here
1 /4 cup clarified butter or ghee – you can find this at your local grocery store
1 /3 cup chopped shallots (2 large)
1 tablespoon minced garlic (3 cloves)
1 cup Madeira wine
1 cup (8 ounces) creme fraiche
1 cup heavy cream
2 tablespoons freshly squeezed lemon juice
Preheat the oven to 375º
Lift the soaked mushrooms from the water & rinse a few times to make sure that all the soil & grittiness is gone. Set aside.
Dry off the chicken breasts, dredge them in flour or GF flour.
Heat a skillet with half the clarified butter/ghee & cook the chicken. Make sure each side is lightly browned. You’ll probably have to do at least two batches. Place them in an oven-proof casserole dish when done.
Add the rest of the clarified butter to the pan along with the shallots, drained morels, and garlic.
Saute over medium heat for 2 minutes, tossing and stirring constantly.
Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes.
Add the creme fraiche, cream, lemon juice, 1 teaspoon salt, and cracked pepper.
Boil until the mixture starts to thicken, 5 to 10 minutes.
Pour the sauce over the chicken and bake for 12 minutes, or until the chicken is heated through.
To make ahead, refrigerate the chicken and sauce in the casserole and reheat slowly on top of the stove.