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
Kosher salt
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
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Preheat the oven to 375º
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Lift the soaked mushrooms from the water & rinse a few times to make sure that all the soil & grittiness is gone. Set aside.
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Dry off the chicken breasts, dredge them in flour or GF flour.
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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.
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Add the rest of the clarified butter to the pan along with the shallots, drained morels, and garlic.
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Saute over medium heat for 2 minutes, tossing and stirring constantly.
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Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes.
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Add the creme fraiche, cream, lemon juice, 1 teaspoon salt, and cracked pepper.
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Boil until the mixture starts to thicken, 5 to 10 minutes.
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Pour the sauce over the chicken and bake for 12 minutes, or until the chicken is heated through.
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To make ahead, refrigerate the chicken and sauce in the casserole and reheat slowly on top of the stove.
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Enjoy!