Chicken Fricassee with Morels

Show: Episode:

Picture of Chicken Fricassee with Morels Recipe Photo: Chicken Fricassee with Morels Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 3 Reviews
Total Time:
2 hr 0 min
Prep
20 min
Inactive
30 min
Cook
1 hr 10 min
Yield:
6 servings
Level:
Intermediate
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 2 ounces dried morels
  • 6 chicken breasts with wing, skin on
  • All-purpose flour, as needed for dredging
  • 1/4 cup clarified butter
  • 6 ounces (about 2 cups) sliced fresh button mushrooms
  • 1 cup Madeira wine
  • 1 cup beef stock
  • 1 cup heavy cream
  • 2 tablespoons lemon juice

Directions

Soak morels in 3 cups very hot water for 30 minutes to re-hydrate. Lift them carefully from the hot water in order to leave any grit behind in the liquid. Discard the liquid, and dry the morels lightly with paper towels. Cut morels crosswise into 1/4-inch to 3/8-inch wide slices and set aside. Sprinkle chicken breasts with salt and pepper. Dredge chicken in flour, and shake off excess. Heat half the clarified butter (1/8 cup) in a large saute pan, and cook the chicken over medium heat for about 8 to 10 minutes. Flip the chicken and brown on the second side, 4 to 5 minutes more. Remove to an ovenproof casserole dish. Add the rest of the clarified butter (the other 1/8 cup) to the same saute pan, add the morels and button mushrooms, and cook gently over low heat for 2 minutes. Then add the Madeira and reduce the liquid by half.

Preheat oven to 375 degrees F.

When the liquid is reduced, add the beef stock and heavy cream and bring to a gentle boil. Let the mushroom sauce cook until mixture starts to thicken, about 5 to 10 minutes. Pour the sauce over the chicken and bake covered in the oven until done, about 25 to 35 minutes. Sprinkle with fresh lemon juice and serve.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 3 reviews

  • on October 10, 2011

    Flag

    This was perfection. I didn't change a thing, it is great for company as you can prepare it in advance.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 07, 2011

    Flag

    The recipe is right use the chicken with the bones and you get more flavor. Wonderful to have tasty quick recipes that will fill a hungry family.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on May 08, 2007

    Flag

    Wow, was that good! I did make some changes though. I used boneless, skinless chicken breasts. Also, I sauted fresh morels with shallots (2 or so. In the end, don't use too much lime juice or none at all. Also, sprinkle with italian parsley and serve over lemon rice (see Rachel Rays recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Black Tea Chicken with Eggplant

Black Tea Chicken with Eggplant

By: Sandra Lee
Rated 4 stars out of 5
Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.