| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Mike03 |
2 |
servings |
INGREDIENTS
| 1 |
lb |
Boneless skinless chicken breast |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 1/2 |
tb |
Olive oil |
| 1/2 |
lb |
Morel mushrooms; well washed, cleaned |
| 2 |
tb |
Chopped shallots |
| 1/2 |
c |
White wine |
| 3 |
tb |
Butter |
INSTRUCTIONS
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 olive
oil and add chicken breasts. To avoid crowding pan, chicken should be
sauted in batches. Saute chicken until well browned on both sides and
remove. Keep the sauted chicken warm as you saute the rest. Keep all
completed chicken warm as you proceed with morels. To same saute pan, add
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. This recipe yields 2 to 4 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1C05 broadcast 04-14-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-15-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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