Chicken Breasts with Morels, Leeks, and Cream

 What in the world is a morel? 


I am glad you're wondering! Morels are extremely delicious and woodsy mushrooms that can be harvested in the forests of Maine during spring. Brooke describes them having "dark brown, pitted, conical caps" and look like "a sponge on a stick." Their earthy and bold flavor are the perfect compliment to chicken and pork.

Unfortunately I could not find Morels in my grocery store and I wish I would have grabbed some while I was up in Maine. I used dried porcini mushrooms instead and the dish was absolutely fabulous! Make sure to read the re hydration instructions on the back of the package. It is typically 10 minutes if they are soaked in boiling water.


Chicken Breasts with Morels, Leeks, and Cream
recipe by Brooke Dojny for Dishing Up Maine
serves 4

4 skinless, boneless chicken breast halves, about 5 ounces each

salt and freshly ground pepper

3 tablespoons all-purpose flour

3 tablespoons butter

5 slender leeks, thinly sliced (white and pale green parts only)

8 ounces (about 3 cups) morel mushrooms, trimmed and halved if large (Unfortunately, morel mushrooms were not available so I substituted porcini mushrooms, Brooke also suggests portabellas or any other wild or cultivated mushrooms)

1 cup slightly sweet wine, such as reisling 

1 cup heavy cream

1 1/2 tablespoons lemon juice (juice of 3/4 medium lemon)

2 tablespoons chopped fresh flat-leaf parsley

Season the chicken with salt and pepper and dredge in the flour, shaking off the excess.

Heat the butter in a large skillet over medium heat. Cook the chicken, covered, until golden brown on both sides, about 8 minutes total. Remove to a plate, leaving the drippings in the pan.

Add the leeks, cover the pan, and cook for 5 minutes.

Uncover, add the mushrooms, and cook, stirring occasionally, until the mushrooms release their aroma and start to wilt, about 3 minutes.

Add the wine, raise the heat high, and boil briskly until reduced by half, about 3 minutes.

Add the cream, return the chicken and any accumulated juices to the pan, reduce the heat to medium, and simmer, uncovered, until the sauce is lightly reduced and thickened and the chicken is no longer pink, 5 to 10 minutes.

Squeeze in the lemon juice and season with salt and pepper to taste. (The dish can be made up to 4 hours ahead and refrigerated. Reheat gently before serving.)

Sprinkle with parsley and serve.