Chicken breast recipes are a goto in my house because they are simple to make, yet the variety of disk that you can come up with is nearly endless.  Here, I show you how to make a seared chicken breast with a morel mushroom cream sauce.  Cooking the chicken itself, only takes about 8 minutes, and is the same technique I use for a ton of chicken recipes.  The morel mushrooms (which are a favorite of mine) is what makes the dish something special. They add an interesting texture component to the recipe, and have a great earthy flavor.  Along with a nice glass of wine, I know you’ll love this recipe!

Recipe Overview and Keys to Success

  1. Make sure to sear the chicken correctly, in a very hot pan.  That will give the outside nice caramelization and flavor, and cuts way down on the cooking time
  2. It’s my preference to cook the mushroom until almost all the moisture is out, and they are nice browned.  That gives them a nice firm texture, and concentrates the flavor
  3. The sauce can quickly thicken on you, and get way to stiff.  Keep a glass of water handy and just pour a bit in to keep the sauce at the right consistency
  4. Finally, make sure to taste and season as you go.  Most amateurs under season, so if it tastes at all bland, make salt and pepper your first goto

Ingredients

  • Two chicken breasts
  • 1 cup coarsely chopped morel mushrooms
  • ½ cup cream
  • ½ cup chicken stock
  • 2 garlic cloves minced
  • 1 shallot finely diced
  • Olive oil

Chicken Breasts with Morel Mushroom Sauce

  • The mushrooms take the longest to cook, so start cooking them first (pull the chicken out of the fridge and allow the breasts to come to room temp while cooking he mushrooms)
  • Heat a large sauté pan over medium heat and coat the bottom with olive oil
  • Add the chopped mushrooms, season with salt and pepper, and toss to coat
  • Coat the mushrooms, tossing every 3 – 5 minutes until the moisture is gone, and they’ve started to brown
  • Add the garlic and shallot to the mushrooms and cook for another 2 - 3 minutes to soften them
  • Remove the morels from the pan to a holding plate, and turn up the heat to high
  • Season both sides of the chicken breasts with salt and pepper
  • If needed, add enough olive oil to coat the pan, and add the chicken breasts
  • Sear on one side, without moving or flipping for 3 – 4 minutes
  • Turn the chicken breasts over, and sear the other side for 3 - 4 minutes
  • If the chicken breasts are very thick, you may have to flip one more time to ensure the center is cooked through, but if they are less than an inch, they should be cooked (make sure they are not rare in the center)
  • Remove the chicken from the pan, and deglaze the pan with the chicken stock.  Reduce by half over high heat
  • Add the mushrooms back to the pan, along with the cream, and again, reduce until the sauce reaches the desired consistency
  • You can know either add the chicken back to the pan (for no more than a minute so you don’t overcook it) or serve the chicken up, with the sauce spooned over the top
  • Serve these up with some rice and green veggies, and you’ve got a fancy, decadent, yet still pretty healthy meal

Wine Recommendation

I love to pair Pinot Noir with mushrooms, and I think you’ll love the combo too.  The earthiness in morels will match nicely with the pinot, and the cream sauce will be able to soften the lighter tannins in the red wines, and stand up to the wine.  If you really want to go for a white, pick a nice full bodied chardonnay, which will also work quite well.

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