This elegant dish combines tender sautéed chicken with the distinct earthy flavor of morel mushrooms, all nestled in a luxurious cream sauce. The process starts with making fresh crème fraîche by culturing heavy cream and sour cream, ensuring a tangy, thick base that elevates the final dish. The chicken is browned to perfection, then simmered with white wine and thyme until fork-tender. The pan juices are reduced and enriched with cognac and the mushroom soaking liquid, creating a glossy, aromatic sauce that coats every bite. Perfect for a special dinner or a comforting weeknight treat, this recipe balances rustic simplicity with refined French technique. The result is a hearty, protein-packed meal with smooth, comforting richness that feels both indulgent and home-cooked.
Sauteed Chicken Sauce
Description
This elegant dish combines tender sautéed chicken with the distinct earthy flavor of morel mushrooms, all nestled in a luxurious cream sauce. The process starts with making fresh crème fraîche by culturing heavy cream and sour cream, ensuring a tangy, thick base that elevates the final dish. The chicken is browned to perfection, then simmered with white wine and thyme until fork-tender. The pan juices are reduced and enriched with cognac and the mushroom soaking liquid, creating a glossy, aromatic sauce that coats every bite. Perfect for a special dinner or a comforting weeknight treat, this recipe balances rustic simplicity with refined French technique. The result is a hearty, protein-packed meal with smooth, comforting richness that feels both indulgent and home-cooked.Directions
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Whisk the heavy cream and sour cream together in a mixing bowl to create the base for crème fraîche.
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Cover the bowl with plastic wrap and let it sit at room temperature until thickened, about 8 to 24 hours.
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Once thickened, transfer the crème fraîche to a covered container and refrigerate until ready to use.
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Cover the dried morel mushrooms with hot milk and let them soak for 30 minutes to rehydrate.
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Meanwhile, pat the chicken pieces dry with paper towels and season with salt and pepper.
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Heat the oil and butter together in a large skillet over medium-high heat.
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Cook the chicken pieces in a single layer until golden brown on both sides, then transfer to a plate and reserve the juices.
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Strain the morel soaking liquid through a sieve lined with dampened cheesecloth, squeezing the mushrooms to release all liquid.
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Discard the sediment in the cheesecloth and set the strained mushroom liquid aside.
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Rinse the rehydrated mushrooms under cold running water to remove any grit, then squeeze them dry.
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Discard all but 1 tablespoon of the fat from the skillet, then return the heat to medium-low.
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Cook the mushrooms in the remaining fat for about 4 minutes, stirring often, until tender.
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Return the chicken pieces to the skillet in a single layer, adding any reserved juices from the plate.
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Sprinkle the chicken and mushrooms with flour and thyme, turning the pieces to coat evenly.
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Pour in the white wine, bring to a boil, then cover and simmer for 15 minutes, turning the chicken once.
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Uncover the pan and simmer until the chicken is fork-tender, about 15 minutes more.
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Remove the chicken and mushrooms with a slotted spoon to a bowl and cover loosely to keep warm.
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Degrease the pan juices by skimming off excess fat.
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Whisk in the cognac and reserved mushroom liquid, scraping up any browned bits from the bottom of the pan.
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Reduce the sauce slightly, then lower the heat and whisk in the homemade crème fraîche.
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Cook, whisking constantly, over low heat until the sauce is smooth and heated through.
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If the sauce is too thin, whisk in the beurre manié 1 teaspoon at a time until it coats the back of a spoon.
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Return the chicken and mushrooms to the pan, coating them with the sauce, and serve immediately.
Nutrition Facts
Servings 4 pies
- Amount Per Serving
- Calories 1042.3kcal
- % Daily Value *
- Total Fat 60.7g94%
- Saturated Fat 27.1g136%
- Cholesterol 312.5mg105%
- Sodium 218.9mg10%
- Total Carbohydrate 36.5g13%
- Dietary Fiber 0.5g2%
- Sugars 2.9g
- Protein 72.8g146%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
