Spring is BY-FAR, my favorite time of the year! Not only because of the morel mushrooms… ok maybe it is the morel mushrooms – If you haven’t had the pleasure, you’re totally missing out. The star of this recipe (and nearly every dish that’s being made in my kitchen during May) is the elusive Morel Mushroom. Here’s a lovely picture I took last night while out foraging… Morel Mushrooms are these lovely little mycelium that grow under hardwood trees (poplar, elm, sycamore, etc) in most parts of the United States in the spring. They are considered a beginners mushroom because they are easily distinguishable from their yucky cousin the False Morel. (New Post COMING SOON about Foraging for Morel Mushrooms) Many folks hit the hiking trail to hunt for Morels but they are not always easy to find, even for experienced foragers. With their distinct flavor and scarcity of elusiveness, they are a gourmet delight! Even if you aren’t going out yourself to forage for Morel mushrooms, you can always buy them (fresh when in season or dried year round). Although I’ve been foraging for Morel Mushroom with my husband for over 14 years, this is the first year that I’ve really focused on creating amazing, quality meals with them. Typically we’d enjoy most of them in scrambled eggs or as a side dish sautéed with butter… not that those are a waste of their flavors.. I just knew there was much more I could be creating! My latest creation as been on our table several times over the past week, we just can’t get enough of it! The best part of my Chicken with Creamy Morel Sauce, is that it tastes like a gourmet meal – yet only takes a few ingredients and less than 30 minutes of your time. You’ll start out with Boneless, Skinless Chicken Breast and/or Thighs. Season them liberally and brown each side in butter over medium heat….. Then add in your cleaned, chopped Morel Mushrooms….. Give your morels a stir and add Chicken Broth/Stock and a squish of lemon juice… Allow your chicken and morels to simmer over medium heat for 5-10 minutes… until the chicken is nearly cooked through and the chicken stock has reduced to a thickened sauce. Add in Organic (preferably Raw) Heavy Cream and give it a stir….. let is simmer for another 5-10 minutes over medium/low heat, just until your sauce is thickened to your liking and serve! Now, isn’t that EASY!?!?
One of things that makes this meal so special at our home is knowing that it’s nearly 100% local/sustainable. We use the chicken we raise for the dish and the broth… and the butter & cream is bought from our farmer friends!
- Liberally season chicken with my Seasoned Salt, set aside
- Heat a stainless steel pan over medium/high heat, add butter
- Once butter is melted, brown chicken on each side
- Add Morel Mushrooms and stir
- Add Chicken Broth and lemon juice, simmer uncovered until the broth has reduced and chicken is almost cooked through
- Combine Heavy Cream and reduce heat to medium/low, simmering slowly for 5-10 minutes to thicken sauce and cook the chicken throughly
- Once the sauce is thickened to your liking it's ready to ENJOY!