| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Cklive19, Pdate |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1 |
md |
Shallot; minced |
| 2 |
c |
Loosely packed fresh morels |
| 1/2 |
c |
White wine |
| 3 |
c |
Chicken stock |
| 1 |
c |
Heavy cream |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
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.
Season with salt and pepper to taste. Keep warm until ready to serve with
chicken breasts.
Yield: ample to sauce 6 servings
Converted by MC_Buster.
Per serving: 1076 Calories (kcal); 100g Total Fat; (91% calories from fat);
8g Protein; 12g Carbohydrate; 357mg Cholesterol; 6655mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 20 Fat; 0
Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9343
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”