{2-3 cups chicken broth}
1/2 a large onion
3 monster portabella mushrooms
morel mushrooms
Two to four quite large chicken breasts. Oh, and butter. Please don't ever forget the butter. It would be a crime. The first step here is to pour a bowl full of chicken stock and reconstitute the morels. While they are soaking in that lovely liquid, chop your onion.
In a large saute pan, please pour 2 tablespoons of olive oil and 2 tablespoons of unsalted butter in the pan on medium heat. Once they melt together, dump in your onion slices and a sprinkle of salt. Cook them until they are translucent. Chop your mushrooms while the onion is cooking. You CAN use other mushrooms {buttons work just fine} but I love the texture and earthy flavor in portabellas so much.
Add the portabellas and 2 tablespoons of butter to the onions. It's okay. It really is. Also, sprinkle a layer of salt and pepper on the mushrooms. Let them cook until they absorb the moisture and brown a bit. {It should take about 3-5 minutes.} Next we'll add the bowl of chicken stock and morel mushrooms. Your pan will be nearly full at this point. Don't worry. We have plans for that.
before reconstitution
after reconstitution
Intriguing process. They look like tiny sponges. They also turn the chicken stock quite brown. Don't be afraid of that. There's a flavor explosion awaiting.
Turn your heat up to medium high and let the mushrooms and stock simmer for 5-10 minutes. If you like, add a splash {up to about a 1/4 cup} of white wine. You want the liquid to reduce.
It's time for the chicken to join the party. Let it simmer for 5 minutes on one side.
If you hate mushrooms, you pretty much will want to run screaming from the room at this point. This dish clearly wouldn't be for you. However, if you adore mushrooms, the smell at this point in the recipe is just phenomenal. Let this simmer for another 5 minutes.
Hubba hubba! At this juncture, pop the whole pan into your 350 degree oven for 15 minutes JUST TO BE SAFE. Thick chicken breasts very seldom cook through on a simmer without becoming tough. There's a place for toughness, but it's definitely not supposed to be found on a plate. Remove the chicken from the pan after it comes out of the oven and prepare the gravy. Ready for the secret ingredient? It's super fancy.
Okay. So, it's not fancy. But it's easy. Open that bad boy up and dump the soup into the mushrooms.
Stir until it's all blended very well.
4 comments:
Oh, wow. This looks SCRUMPTIOUS! I love mushrooms. Will have to try this.
It'll set ya' free, then.
Will be trying this soon!!
just made this for the second time now. :)
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