Recipe courtesy of Terrance Brennan

Morel Sauce

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  • Level: Easy
  • Yield: ample to sauce 6 servings
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1 tablespoon butter

1 medium shallot, minced

2 cups loosely packed fresh morels

1/2 cup white wine

3 cups chicken stock

1 cup heavy cream

Salt and pepper, to taste


  1. Place butter and minced shallot in a 1-quart sauce pot over medium heat. Cook until translucent. Add morels and a pinch of salt. Cook for 3 minutes, stirring occasionally. Add white wine and reduce by two-thirds. Add heavy cream, turn down the heat and simmer for 20 minutes, until the sauce coats the back of a spoon.
  2. Season with salt and pepper to taste. Keep warm until ready to serve with chicken breasts.

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