Creamy leek and morel sauce served over tender pieces of chicken.
|1||Package of Maple Leaf Prime Naturally® Chicken Thighs|
|1||Package of Maple Leaf Prime Naturally® Chicken Drumsticks|
|1/2 cup||(125 mL) Flour|
|Salt and pepper|
|3 tbsp||(45 mL) Butter, divided|
|2 tbsp||(30 mL) Olive oil|
|1||(14 g/.5 oz) Bag dried morel mushrooms (soaked 30 min in hot water and drained)|
|2 cups||(500 mL) Assorted fresh mushrooms sliced|
|3||Cloves garlic, minced|
|1/2 cup||(125 mL) Whipping cream (35%)|
|1/2 cup||(125 mL) Sour cream|
|1/2 cup||(125 mL) White wine|
|1 tbsp||(15 mL) Fresh lemon juice|
|Fresh chopped dill|
PREHEAT oven to 375°F (190°C).
DREDGE chicken in flour seasoned with salt and pepper. Shake off any excess flour. Heat 1 tbsp (15 mL) butter and oil in a large skillet over medium high. Brown chicken on both sides, about 3 minutes per side. Remove chicken to an oven-proof baking dish.
ADD remaining butter to the skillet. Sauté onions for 2-3 minutes, add mushrooms and garlic cook for 3-4 minutes. Add the cream, sour cream, wine and lemon juice. Season with salt and pepper. Bring mixture to a boil, reduce heat and simmer 5-6 minutes or until it begins to thicken.
POUR cream sauce over chicken and bake in preheated oven for 30 minutes or until the internal temperature reaches 185°F (85°C).
GARNISH with fresh dill.
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