Saturday, March 19, 2011

Chicken with Morel Sauce

Here's the chicken recipe I tried out this past week... oh so yummy!  Another huge hit with my picky eater...
Chicken with Morel Sauce
Prep: 10 minutes
Stand: 30 minutes
Cook: 1 hour
Makes: 6 servings

1-1/2 cups sodium-reduced chicken broth
1 pkg (1/2oz or 14g) dried morel mushrooms
1 chicken, cut into pieces
1 tsp each salt and pepper
1/4 cup all-purpose flour
2 tbsp vegetable oil
1/4 cup butter
1/3 cup chopped shallots
2 cloves garlic, minced
1 cup dry sherry
1/2 cup whipping cream
1 sprig fresh thyme
2 tbsp chopped fresh parsley

In saucepan, bring broth to boil.  Remove from heat.  Add mushrooms; let stand for 30 minutes.

Meanwhile, sprinkle chicken with salt and pepper; dredge in flour.  In large skillet, heat oil over medium heat; brown chicken.  Remove to plate. Drain fat from pan.

Add butter to skillet; cook shallots and garlic over medium heat until softened.  Pour in sherry; boil for 2 minutes, scrapping up browned bits.

Add cream, thyme and broth with mushrooms, being careful not to add any grit.  Return chicken to pan; bring to boil.  Reduce heat and simmer until thickened and juices run clear when chicken is pierced, 45 minutes.  Sprinkle with parsley.
Very yummy served over plain white rice.  Bon appetit!!!

Unwrapping more of His love in this world.
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