Sauteed Breast of Free Range Chicken and Morel Cream Sauce
(Crystal Mountain)


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Ingredients

4 Boneless chicken breasts
Flour for dredging
Salt, pepper, fresh thyme (for seasoning chicken)
1/4 cup Chopped shallots
2 cloves Garlic (minced)
2/3 cup Chopped morels
1/2 cup White wine
1/4 cup Organic chicken stock
1 cup Heavy cream
1 tsp Fresh thyme
1/2 tsp Fresh rosemary

Instructions

Season chicken and dredge in flour. In a hot saute pan add 2 TBS olive oil or clarified butter and saute chicken until well browned on both sides, remove and set aside. Add shallots, garlic and morels to skillet and saute for 3 minutes. Deglaze with white wine and reduce by 2/3. Add Chicken stock and further reduce until slightly thickened. Add heavy cream and bring to a simmer. Reduce until sauce is desired consistency. Add fresh herbs and season with salt and pepper. Add chicken to sauce to bring back to heat and finish cooking.
 
 
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