Chicken with Morel Sauce

Chicken with Morel Sauce 150 Image by: Chicken with Morel Sauce 150 Author: Canadian Living

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: May 2010

Ingredients

  • 1 1/2 cup sodium-reduced chicken broth
  • 1 pkg (1/2 oz/14 g) dried morel mushroom
  • 1 chicken (4 lb/2 kg), cut into pieces
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 1/4 cup butter
  • 1/3 cup chopped shallots
  • 2 cloves garlic minced
  • 1 cup dry sherry
  • 1/2 cup whipping cream
  • 1 fresh thyme sprig
  • 2 tablespoons chopped fresh parsley

Method

In small saucepan, bring broth to boil. Remove from heat. Add mushrooms; let stand for 30 minutes to rehydrate.

Meanwhile, sprinkle chicken with salt and pepper; dredge in flour, shaking off excess.

In large skillet or Dutch oven, heat oil over medium heat; brown chicken. Remove to plate. Drain fat from pan.

In same skillet, melt butter over medium heat; cook shallots and garlic until softened. Pour in sherry, scraping up brown bits and bring to boil; boil for 2 minutes.

Add cream, thyme and broth with mushrooms, being careful not to add any grit from bottom of pan. Return chicken and any accumulated juices to pan; bring to boil. Reduce heat and simmer until juices run clear when chicken is pierced and sauce is thickened, about 45 minutes. Sprinkle with parsley.

Nutritional facts Per each of 6 servings without skin : about

  • Sodium 690 mg
  • Protein 33 g
  • Calories 428.0
  • Total fat 20 g
  • Potassium 545 mg
  • Cholesterol 146 mg
  • Saturated fat 10 g
  • Total carbohydrate 28 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 16.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chicken with Morel Sauce

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