Poulet aux Morilles

Ingredients - Serves 4

• Parsley - 1 tablespoon, chopped
• Salt and pepper - To taste
• Heavy cream - 1 cup
• White wine - 1/2 cup
• Garlic - 2 cloves, minced
• Shallots - 2, minced
• Butter - 2 tablespoons
• Morel mushrooms - 1 cup, dried
• Chicken breasts - 4

Let's Get Started

1. Rehydrate the morel mushrooms in warm water for 30 minutes, then drain and chop.
2. Season the chicken breasts with salt and pepper.
3. Melt the butter in a large skillet over medium heat. Add the chicken and cook until golden brown on both sides, about 10 minutes. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the shallots and garlic and cook until softened, about 2 minutes.
5. Add the morel mushrooms and cook for another 2 minutes.
6. Add the white wine and bring to a boil. Reduce the heat and simmer until the wine has reduced by half, about 5 minutes.
7. Add the heavy cream and return the chicken to the skillet. Cover and simmer for 20 minutes, or until the chicken is cooked through.
8. Season with additional salt and pepper if needed, and sprinkle with chopped parsley before serving.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Calories: 550
• Fat: 30g
• Carbs: 20g
• Protein: 50g
• Sodium: 800mg
• Sugar: 5g