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Sauteed Chicken Sauce

Sauteed Chicken Sauce recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1042.3
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
  1. 1
    Whisk the heavy cream and sour cream together in a mixing bowl to create the base for crème fraîche.
  2. 2
    Cover the bowl with plastic wrap and let it sit at room temperature until thickened, about 8 to 24 hours.
  3. 3
    Once thickened, transfer the crème fraîche to a covered container and refrigerate until ready to use.
  4. 4
    Cover the dried morel mushrooms with hot milk and let them soak for 30 minutes to rehydrate.
  5. 5
    Meanwhile, pat the chicken pieces dry with paper towels and season with salt and pepper.
  6. 6
    Heat the oil and butter together in a large skillet over medium-high heat.
  7. 7
    Cook the chicken pieces in a single layer until golden brown on both sides, then transfer to a plate and reserve the juices.
  8. 8
    Strain the morel soaking liquid through a sieve lined with dampened cheesecloth, squeezing the mushrooms to release all liquid.
  9. 9
    Discard the sediment in the cheesecloth and set the strained mushroom liquid aside.
  10. 10
    Rinse the rehydrated mushrooms under cold running water to remove any grit, then squeeze them dry.
  11. 11
    Discard all but 1 tablespoon of the fat from the skillet, then return the heat to medium-low.
  12. 12
    Cook the mushrooms in the remaining fat for about 4 minutes, stirring often, until tender.
  13. 13
    Return the chicken pieces to the skillet in a single layer, adding any reserved juices from the plate.
  14. 14
    Sprinkle the chicken and mushrooms with flour and thyme, turning the pieces to coat evenly.
  15. 15
    Pour in the white wine, bring to a boil, then cover and simmer for 15 minutes, turning the chicken once.
  16. 16
    Uncover the pan and simmer until the chicken is fork-tender, about 15 minutes more.
  17. 17
    Remove the chicken and mushrooms with a slotted spoon to a bowl and cover loosely to keep warm.
  18. 18
    Degrease the pan juices by skimming off excess fat.
  19. 19
    Whisk in the cognac and reserved mushroom liquid, scraping up any browned bits from the bottom of the pan.
  20. 20
    Reduce the sauce slightly, then lower the heat and whisk in the homemade crème fraîche.
  21. 21
    Cook, whisking constantly, over low heat until the sauce is smooth and heated through.
  22. 22
    If the sauce is too thin, whisk in the beurre manié 1 teaspoon at a time until it coats the back of a spoon.
  23. 23
    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.

Read it online: https://www.chefs-mate.com/recipe/sauteed-chicken-sauce-9/