This is one of my favorite chicken dishes in the world to serve to my family and friends. It is easy to make, and everyone LOVES it! Plus, it can easily be made several hours in advance, or even days in advance, and reheated right before serving. It is another one of Ina Garten's recipes (I know it seems like I am obsessed with her, but her recipes are really, really good!).
The original recipe called for dried morels, which you will discover are very expensive. The first time I made the dish, I splurged, and used the dried morels. The dish was fantastic. I prepared enough chicken for 12 guests (I was only serving 8 guests), and there was not a single piece of chicken left over! The next time I prepared the dish, I decided to use a mix of fresh mushrooms (portabellas, shitake, button, oyster...whatever I could find). The cost was a fraction of the dried morels, and I found the final result to be just as good. It wasn't quite as sophisticated, and it was missing the most subtle layer of flavor that only someone looking for it could tell. I haven't used the dried morels since the first time I made the dish, but if I ever find them at a reasonable price, I will definitely stock up.
One more shortcut...the recipe calls for clarified butter. I used regular, unsalted butter, and it worked just fine. Enjoy!
Season the chicken well with salt and pepper.
Dredge with flour.
I like to set up a "breading" station.
Make sure the chicken is beautifully browned on both sides.
Here is my mix of fresh mushrooms.
Now they are sauteed.
The beginnings of the sauce.
Just added the liquid...tell me this sauce does not look AMAZING!!!!
The sauce has been reduced perfectly...nice and creamy!
Garnish with fresh parsley for a beautiful presentation.
Latest Comments