Ingredients: |
Ingredients: • 4 deboned chicken thighs
• Garlic salt and pepper
• 1-1/2 cup dried morels, (or some fresh button mushrooms to make the morels go further) *
• 1-1/2 cup chicken broth
• 1/2 onion, chopped
• Two cloves garlic, pressed or minced
• Salt and pepper
• 2T canola oil
• 1stick butter
• 1cup grated Parmesan
• 1/2 cup heavy cream
• 2T chopped fresh parsley (optional)
• Pasta
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Directions: |
Directions:Soak the morels in the chicken broth for 15 minutes . Squeeze them dry and slice if necessary, discard any brown or wimpy ones . SAVE the broth.
Under Saran Wrap, pound the chicken until about twice original footprint .
Put the oil and about 1/3 of the butter in a hot skillet and brown the chicken until done, seasoned with garlic salt and pepper. Set aside.
Good time to start the pasta going.
Add another 1/3 butter and in the same pan as chicken cook onions and garlic for a couple of minutes until translucent.
Add the morels and the last 1/3 of butter and cook another 5 minutes. (Add the pre-cooked fresh mushrooms now if using them)
Add the chicken broth, but pour the last bit slowly, leaving any solids behind. Simmer until broth reduced in half, about ten minutes?
Turn heat down and add 1/2 cup grated Parmesan slowly to thicken sauce.
Salt and pepper to taste.
Add cream and after stirring, add chicken back to reheat,
Serve over pasta with a little more parmesan and a color of parsley sprinkled on top .
*if using fresh button mushrooms, slice and cook in a dry skillet until browned and set aside before cooking the chicken in the same skillet. Dry will stimulate the Maillard Reaction. (Look it up!) |
This recipe for Chicken and Morel in creamy sauce over pasta is from