Description
Ina Garten’s chicken with morels brings elegant French countryside comfort to classic poultry dishes. Delicate mushrooms and creamy sauce elevate this sophisticated meal that home cooks will adore.
Ingredients
Scale
- 6 boneless, skinless chicken breasts
- 1 oz (28 g) dried morels, soaked for 30 minutes in 3 cups very hot water
- 1 cup Madeira wine
- 1 cup (8 oz / 236 ml) creme fraiche
- 1 cup heavy cream
- 1 ¼ cup (285 ml) clarified butter
- ⅓ cup chopped shallots (2 large)
- all-purpose flour, for dredging
- 1 tablespoon minced garlic (3 cloves)
- 2 tablespoons freshly squeezed lemon juice
- kosher salt
- freshly ground black pepper
Instructions
- Mushroom Preparation: Meticulously extract morel mushrooms from soaking water, rinsing thoroughly to eliminate sediment, then delicately pat dry with paper towels.
- Chicken Seasoning: Generously season chicken breasts with salt and pepper, lightly dust with flour, shaking off excess coating.
- Searing Process: Melt clarified butter in a large skillet over medium heat, sear chicken in batches until golden brown on both sides, transferring to an oven-safe dish.
- Aromatic Sauté: In the same skillet, introduce drained morel mushrooms, onions, and minced garlic, stirring constantly over medium-low heat for approximately 2 minutes.
- Liquid Reduction: Deglaze pan with Madeira wine at high heat, reducing liquid by half, then incorporate heavy cream, creme fraiche, and fresh lemon juice, seasoning with salt and ground black pepper.
- Sauce Development: Simmer sauce for 5-10 minutes until it thickens, creating a luxurious consistency, then cascade over chicken in the oven-safe dish.
- Final Cooking: Bake at 375°F (190°C) for 12 minutes, ensuring chicken reaches an internal temperature of 165°F (74°C). For advance preparation, refrigerate and gently reheat before serving.
Notes
- Morel Mushroom Prep: Clean morels meticulously by rinsing multiple times to remove hidden grit and sand, which can ruin the delicate dish’s texture and flavor.
- Flour Coating Technique: Lightly dust chicken with flour, ensuring a thin, even layer that creates a golden-brown crust and helps thicken the sauce without making it heavy.
- Sauce Reduction Secrets: Watch the Madeira wine reduction carefully, allowing it to concentrate flavors and create a rich, silky sauce that beautifully coats the chicken.
- Temperature Precision: Use a meat thermometer to check chicken’s internal temperature, guaranteeing perfectly cooked, juicy meat without any risk of undercooking.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 749
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 56 g
- Saturated Fat: 32 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 43 g
- Cholesterol: 178 mg