Creamy Chicken with Morels Recipe

5 from 1 vote

Perfect for special occasions, spring dinners, or entertaining guests, this chicken with morel cream sauce pairs beautifully with pasta, rice, or mashed potatoes. If you’re looking for a dish that’s both cozy and sophisticated, this creamy morel chicken is a must-try.

Prep Time15

Cook Time15

Rest time30

Total Time1

Course: Dinner

Cuisine: American

Keyword: chicken, Creamy Chicken Dinner, Dinner, morels

Servings: servings

Calories: 889kcal

Author: Tara Noland

Equipment

Ingredients

1 ounce dried morels
3 cups very hot water
2 boneless skinless chicken breasts
1 tsp Kosher salt plus more to taste
1/2 tsp Fresh ground pepper plus more to taste
1 cup all purpose flour
6 tbsps. butter
1 large shallot chopped
2 cloves garlic minced
1 cup white wine
1 cup sour cream
1 cup heavy cream
1 tbsp fresh tarragon chopped, plus more for garnish
1 tbsp lemon juice

Instructions

Place the dried morels in a large bowl and pour in the hot water. Allow them to soak in the water for 30 minutes.
Lift the morels out of the water and rinse them a few times to remove any residual grit that may be on the mushrooms. Place the mushrooms on a paper towel and set them aside. Slice the large mushrooms in half; you can leave the small morels whole. Discard the water.
Slice each of the chicken breasts in half horizontally; you will now have 4 chicken breasts. Place each breast between two layers of plastic wrap and, using a kitchen hammer, pound the chicken out to about ½ inch thick.
Place the flour in a flat dish or plate and season with 1 tsp Kosher salt and 1/2 tsp fresh ground pepper.
Heat 2 tbsps. of butter in a large non-stick skillet over medium heat. Once the butter is heated, dredge each chicken breast in the flour and place it in the pan. Cook until browned on both sides and cooked through.
Cook the chicken in batches if necessary, adding 1 – 2 more tbsps. of butter as needed to the skillet. Once all the chicken is cooked, place it on a baking sheet and place it in a warming drawer or low oven to keep warm.
Add the remaining butter to the skillet along with the chopped shallots and morels, sauté for 2-3 minutes, add the garlic, and continue to cook for 30 seconds. Be careful not to burn the garlic.
Pour in the white wine and allow to reduce by half, then add the sour cream, heavy cream, lemon juice, tarragon, Kosher salt, and fresh ground pepper to taste.
Add the cooked chicken back to the pan and continue to gently simmer until the sauce has thickened to your desired consistency.
Serve with a garnish of chopped tarragon.

Video

Notes

See the post for more information, photos and tips.

Nutrition