Chicken with Morels

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I made this last night and my husmand raved about it. Morels are just beginning to come in season here in Indiana and after I seen this on an early evening episode I had to try it. Let's just say,that before the meal was done my husband said "You have to make this again" He can be pretty picky at times. Thanks Ina for a home run!!!

Always , Sue

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I just would like to correct the information that Barefoot gave. Madeira Wine is not spanish. It's a portuguese wine. Thanks

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I was planning to make this for a client dinner and thought it would be perfect because it was a make ahead dish. (glad I tried it out first! The flavor was fantastic, but because of the cream and other high fat ingredients, once reheated, the fats separated and made the dish appear very greasy. This did not effect the flavor, but starring at a puddle of grease didn't appeal to the eye very well! I will make this again, but will make it and serve it right off the stove next time.

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This recipe is going on my list of go-to meals for both weekly meals AND entertaining. It is fantastic! And relatively inexpensive! Really, $10 for 1 oz of mushrooms is not bad when you only have to buy a few other ingredients.

I made the entire recipe with only three chicken breasts so we would have extra sauce. I doubted the recipe during cooking (not because it didn't smell good or because I don't totally love Ina, I'm just not the biggest mushroom fan but it was so good, my husband and I didn't talk until we were halfway through our plates. It was delicious! I enjoyed it to the last bite. I considered licking the plate.

This is indulgent but I tried it with fat free half and half which worked just fine. I'm thinking of trying it with low fat sour cream next time instead of creme fraiche too. And I used cabernet.

Chicken takes on a whole new meaning after trying this dish. Served it with wild rice and grilled asparagus...couldn't have been better!

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Once again Ina has done it. My husband absolutely loved it and he is my 'taste tester' so now I can make it for guests. Seems like all I ever say is 'thanks Ina'

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I, too, have made this recipe many times and always enjoy it. I, too, recommend using the morels for the fullest, savory taste. One observation: I have made this dish using lower fat options--reduced fat sour cream and light cream or milk rather than heavy cream--and I don't always measure precisely. However, last night for company I made the dish following the exact proportions and using the full fat ingredients and it was by far the best version. Happily, my husband and I will be able to enjoy leftovers tonight!

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Looking for that great elegant CHICKEN dish? This one is superb.
I've made this at least 10 times now and always have family requests
to make this again. (of course at home just for them!

DIANE

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OK, I know that fancier wild mushrooms would probably make this dish even better, but I'm not about to pay that much for them. So.....I used baby portabello and regular brown mushrooms instead, and they were perfect. And I used a nice cabernet sauvigion instead of medera. That worked well too. If you're wiliing to pay for the morels, then go for it. The dish was delicious and impressed our guests. I served it with a take on Ina's potato gratin recipe and added parsnips instead of fennel. Yummy! Oh, and I used sour cream instead of creme fresche.....superb! I love you, Ina!!!

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This recipe is absolutely TO DIE FOR if you love mushrooms (as we do. The condensed flavors of the sauce over top left us licking our plates!! Morels are sometimes hard to find so once I substituted mixed wild mushrooms. It was good, but not as great as with the morels. You must add this one to your recipe book for a cold fall night with garlic mashed potatoes!

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My husband and I thoroughly enjoyed this dish. Very easy and deliciious. We had it with roasted potatos and thought it was perfect. We used the potatos to clean up the sauce on our plate.