PAN-ROASTED BREAST WITH MORELS, RAMPS AND FROTHED PARMESAN
Provided by Michael Symon : Food Network
Time 1h15m
Yield 2 servings
Number Of Ingredients 28
Steps:
- For the pan-roasted chicken: Preheat the oven to 375 degrees F. Place a medium saute pan over medium-high heat. Season 2 airline chicken breasts (skin on) on both sides with salt and freshly ground black pepper. Pat dry the chicken with paper towels. Add the blended oil to the pan and heat. Once heated, add the chicken skin-side down into the hot pan and sear until golden brown, about 3 to 5 minutes. Flip and add a couple sprigs fresh rosemary, thyme, and unsalted butter. Allow the butter to melt and baste the chicken with the melted butter. Place the pan into the preheated oven for 3 to 5 minutes, or until the chicken is cooked through, 160 degrees F.
- For the Parm froth: To a small saucepan, add 2 cups chicken stock, 2 rinds Parmesan cheese, 1 sprig fresh rosemary, bay leaf, sliced garlic, sliced shallots, pinch salt, and taste for seasoning. Re-season if needed and allow to boil. Just prior to straining add the lemon juice. Place a wire mesh strainer over a medium bowl. Strain and press the sauce through the sieve.
- Place the egg yolks into another medium bowl and temper the egg yolks whisking in a small amount of the heated lemon-chicken stock and then whisk the egg mixture back into the bowl with the remaining lemon-chicken stock. Place the egg-lemon stock mixture back into the same saucepan off the heat. Place over low heat, but do not allow to come to a boil. The eggs could scramble. Taste and season the sauce, if needed. Add 2 tablespoons Parm cheese and whisk to combine. Just before serving, use an immersion blender to froth the sauce.
- Remove the chicken from the oven and set aside to rest. Remove the extra herbs and discard, reserving the fat. Place the fat over the medium-high heat and add the morels and season with salt. When ready, flip the mushrooms and add the ramps. Toss to combine. Carefully pour off some of the excess fat, if necessary. Deglaze the pan with a little bit of chicken stock, about 1/2 cup. Reduce the heat.
- For serving: Slice the chicken on the bias or diagonal and place the slices onto a plate. Top with the ramps, morels, and drizzle with the frothed sauce. Season with sea salt.
- Rinse the chicken parts thoroughly. In a 10-quart stockpot, combine the onion, carrot, garlic, thyme, salt, bay leaf, peppercorns, and 1 gallon cold water. Bring the liquid to a boil over high heat, skimming and discarding any foam and impurities that rise to the surface. Reduce the heat to low and simmer 5 hours, skimming the surface as necessary. Strain the stock through a fine-mesh strainer, discarding the solids. Makes 3 quarts
CHICKEN BREASTS WITH MORELS
Provided by Craig Claiborne
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put morels in mixing bowl and add warm water to cover. Let stand 30 minutes or longer. Drain.
- Put each chicken breast half on flat surface, trim off all remnants of fat and sprinkle with salt and pepper.
- Heat 1 tablespoon of butter in small heavy skillet and add 1 tablespoon of shallots. Cook, stirring, until wilted. Add drained morels, salt and pepper. Cook, stirring, about 1 minute and add 1/2 of wine. Cook until liquid is reduced by half. Add cream and cook 2 minutes.
- Heat 2 tablespoons of butter in skillet large enough to hold chicken in one layer. Add chicken pieces and cook over moderately high heat. As chicken pieces cook, stir gently without turning about 3 minutes or until nicely browned. Turn and continue cooking about 5 minutes.
- Transfer chicken to warm serving dish, arranging neatly. Add remaining shallots to skillet and stir briefly. Add remaining wine and stir to dissolve brown particles that cling to bottom of pan. Cook down until not quite evaporated. Add chicken broth and cook 1 minute.
- Heat morels in cream and spoon around chicken.
- Swirl remaining tablespoon of butter into sauce with chicken broth and spoon over chicken pieces.
Nutrition Facts : @context http, Calories 560, UnsaturatedFat 18 grams, Carbohydrate 5 grams, Fat 40 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 19 grams, Sodium 800 milligrams, Sugar 2 grams, TransFat 1 gram
PAN-ROASTED CHICKEN WITH MOREL MUSHROOM SAUCE
Morel mushrooms are one of the most delicious-and fleeting-signs of spring, and this one-pan dish is a decadent way to usher in the new season. In it, tender whole chicken legs are finished in a creamy sauce that's layered with the flavors of morels, herbs and white wine. Round out the meal with a salad of mixed greens, oven-roasted potatoes or rice pilaf for an impressive dinner-party menu.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the chicken generously all over with salt and pepper.
- Heat the olive oil in a large heavy pan over medium-high heat. Once the oil is shimmering and just starting to smoke, add the chicken skin-side down and cook until golden brown all over, flipping halfway through, about 12 minutes. Transfer the chicken to a plate; set aside.
- Return the pan to medium heat and add the shallots and garlic to the pan. Cook, stirring often, until the shallots are soft and the garlic is lightly browned, about 2 minutes. Add the mushrooms and cook, gently stirring and scraping up any browned bits from bottom of the pan with a wooden spoon, until the mushrooms begin to release liquid, about 2 minutes. Transfer the mushroom mixture to a medium bowl and set aside.
- Add the wine to the pan and bring to a boil. Cook until the wine is reduced by half, about 4 minutes. Add the broth and thyme and bring back to a boil. Return the chicken to the pan, skin-side up, along with any juices from the plate and cover with the lid slightly ajar. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 15 minutes.
- Swirl in the cream and return the mushroom mixture to the pan. Simmer (uncovered) over medium-high heat, stirring occasionally, until the sauce thickens slightly, about 8 minutes. Season with salt and pepper. Place the chicken on a serving plate, spoon the mushroom sauce over and sprinkle with chives.
PAN-ROASTED BREAST OF CHICKEN WITH MORELS AND ARUGULA
Steps:
- Preheat oven to 350 degrees F. Season the chicken on both sides with salt and pepper. In an ovenproof saute pan, heat the oil over medium-high heat. Sear the chicken, skin-side down, until skin is nice and crispy. Turn the chicken skin-side up and transfer to the oven to cook for 12 to 14 minutes or until chicken is no longer pink. Remove the chicken from pan, cover loosely with foil, and set aside. In the same pan, saute the bacon for 4 minutes or until beginning to crisp. Add the mushrooms, shallots and garlic; saute for 2 minutes or until tender. Add the white wine, stirring and scraping to remove any browned bits on the bottom of the pan. Simmer for 2 minutes more. Add the chicken stock; simmer for 4 minutes. Whisk in the butter.
- Arrange the chicken on a serving platter, spoon the mushroom mixture into the middle of the platter, and place the arugula on top of each piece of chicken.
WILD MORELS SAUTEED WITH CHICKEN BREAST
Provided by Food Network
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- To clean morels: Cut off tough bottom of stem. Wash in 3 soaks of cold water. To first soak add 2 tablespoons salt and remove any wildlife that is drawn out.
- Season chicken with salt and pepper. In a saute pan heat 1 tablespoon olive oil and add chicken breasts. To avoid crowding pan, chicken should be Sauteed in batches. Saute chicken until well browned on both sides and remove. Keep the sauteed chicken warm as you saute the rest. Keep all completed chicken warm as you proceed with morels.
- To same saute pan, add remaining 1/2 tablespoon of olive oil. Add morels and saute for about 3 minutes. Add shallots and cook for 2 minutes. Add chicken back to pan. Add wine, cover and simmer for 3 minutes, until chicken is cooked through. Swirl in butter and serve.
CHICKEN WITH SHALLOTS AND MORELS
Categories Milk/Cream Chicken Mushroom Dinner Shallot Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 main-course servings
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons chicken fat in a large heavy skillet over medium-high heat. Season chicken generously with salt and pepper. Add chicken to skillet and cook, turning once, until golden brown, about 6 minutes per side. Transfer chicken to a plate. Reduce heat to medium. Add remaining chicken fat to skillet. Add shallots and sauté until soft, about 2 minutes. Add mushrooms and sauté until they begin to release liquid, about 1 minute. Using a slotted spoon, transfer mushrooms to a plate. Add wine to skillet and boil until reduced by half, about 2 minutes. Add stock; bring to a boil. Return chicken to skillet, cover with lid slightly ajar, reduce heat to medium-low, and simmer until chicken is cooked through, about 20 minutes.
- Transfer chicken to a platter. Return mushrooms to skillet; add cream. Simmer, uncovered, until sauce thickens slightly, about 5 minutes. Season to taste with salt and pepper. Pour sauce over chicken and serve.
More about "chicken breasts with morels recipes"
RICK STEIN’S CHICKEN FRICASSéE WITH MORELS - THE HAPPY …
From thehappyfoodie.co.uk
Cuisine FrenchCategory DinnerServings 4
EASY PAN-ROASTED CHICKEN BREASTS WITH MOREL …
From seriouseats.com
4.8/5 (4)Total Time 30 minsCategory Entree, Dinner, MainsCalories 276 per serving
RECIPE: WHEN THE SUMMER HEAT IS SOARING, GRILL CHICKEN BREASTS …
From www2.bostonglobe.com
ROASTED CHICKEN BREASTS WITH MOREL MUSHROOM PAN SAUCE
From fortheloveofcooking.net
CHICKEN WITH MORELS AND TARRAGON CREAM SAUCE RECIPE
From foodandwine.com
CHICKEN WITH MORELS: AN EASY TO MAKE AND VERY TASTY TO EAT
From lovefrenchfood.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
CHICKEN BREASTS WITH MORELS RECIPES
From tfrecipes.com
PAN ROASTED CHICKEN WITH MOREL MUSHROOM SAUCE - CHEF
From foragerchef.com
CHICKEN WITH TARRAGON AND MORELS RECIPE - DAVID …
From foodandwine.com
CHICKEN WITH MOREL MUSHROOMS | RICARDO
From ricardocuisine.com
CHICKEN RECIPES FOR SUMMER - THE NEW YORK TIMES
From nytimes.com
CHICKEN BREASTS WITH MORELS RECIPES RECIPE
From alicerecipes.com
CROCKPOT CHICKEN AND GRAVY | THE RECIPE CRITIC
From therecipecritic.com
CHICKEN BREAST WITH MOREL MUSHROOMS - NO RECIPE REQUIRED
From noreciperequired.com
CHICKEN WITH MORELS AND SHERRY WINE SAUCE RECIPE
From raymondblanc.com
CHICKEN BREASTS WITH CREAMY MOREL SAUCE RECIPE | EAT SMARTER USA
From eatsmarter.com
CHICKEN BREAST WITH MORELS, MADEIRA CREAM AND PILAF …
From wildfoodie.co.uk
You'll also love