Chicken with Morel Cream Sauce
Chicken with Morel Cream Sauce
Submitted by Corporate Chef Andy Stewart
Meat and Poultry
Ingredients
- 2 tablespoon Fustini’s Delicate SELECT olive oil
- 1 pound chicken breast, cut into bite-size pieces
- 1/4 cup flour
- salt and pepper
- 1 large onion, sliced
- 8 ounces Morel mushrooms
- 1/4 cup chicken stock
- 1 teaspoon wholegrain mustard
- 1 teaspoon Fustini’s 18-year Traditional balsamic
- 1 cup heavy cream
- 1/2 cup sour cream
Directions
- Place oil in large skillet over moderate heat. Season flour with salt and pepper and dust chicken pieces in flour. Fry beef in hot oil to brown and remove from pan. Add onion and mushroom and fry until lightly browned, stirring frequently.
- De glaze with chicken stock and bring to a simmer. Simmer until most of the chicken stock is gone. Add mustard, balsamic vinegar and heavy cream and bring to simmer over low heat. Add the chicken back into the pan. Then add sour cream and bring back to simmer. Simmer until thickened, season with salt and pepper and serve over buttered egg noodles.
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