Creamy and decadent, this morel mushroom sauce creates a silky blanket for tender roast chicken breasts. A great gourmet meal that will impress your guests!
|4||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts|
|.5 cup||(125 mL) Flour|
|3 tbsp||(45 mL) Butter, divided|
|2 tbsp||(30 mL) Olive oil|
|2 cups||(500 mL) Whole morel mushrooms|
|3||Cloves garlic, minced|
|.75 cup||(175 mL) Dry white wine|
|.75 cup||(175 mL) Whipping cream (35%)|
|.75 cup||(175 mL) Sour cream|
|1.5 tbsp||(22 mL) Fresh lemon juice|
|Salt and pepper|
|Fresh dill, to garnish|
PREHEAT oven to 375°F (190°C).
DREDGE chicken in flour, seasoned with salt and pepper. Shake off any excess. Heat 1 tbsp (15 mL) butter and oil in a large skillet. Brown chicken, about 5 minutes per side. Remove chicken to an oven-proof baking dish.
ADD remaining butter, mushrooms and garlic to same skillet. Sauté for 3-4 minutes. Add wine, cream, sour cream and lemon juice. Season with salt and pepper. Bring mixture to a boil, reduce heat, and simmer until mixture starts to thicken, about 8-10 minutes.
POUR cream sauce over chicken and bake in preheated oven for 15 minutes or until internal temperature of chicken reaches 165°F (74°C).
GARNISH with fresh dill before serving.
Replace fresh morel mushrooms with 1 (14 g /.5 oz) bag dried (soaked 30 min in hot water and drained) plus 3 cups (750 mL) assorted fresh mushrooms sliced.
Serve with rice or pasta.
Show More Comments
No Comments yet