Sautee in a few tablespoons hot butter ’til done: 4 each of: Boneless chicken breasts, butterflied or Walleye filet, Pheasant breast or Veal cutlets, pounded thin. Keep warm and ladle sauce over, using heated plates-BON APPETITE!!!
4Boneless Chicken Breastsubstitute with butterflied walleye fish, pheasant breasts, or veal cutlets
3cupsmorels(sliced 1" long)
¼cupgreen onion(thinly sliced)
½cupdry white wine
Chop morels into small slices not more than 1 inch longchop green onions into thin slicesfinely chop parsley if using fresh parsley
Chicken (or substitute)Sautee boneless chicken breasts in a few tablespoons hot butter ’til done. Keep warm until sauce is finished.
Sauce In a 12″ non-stick skillet, heat 3 Tbs. butter (no substitute) over med.-high heat until foaming. Add 3 Cups small gray morels - for larger morels cut into slices no more than 1″ long. Sautee, stirring occasionally, for 15-20 min. until slightly crispy. Add 1/4 C. thinly sliced green onion tops, 1/2 Tbs. dried parsley, 1/4 tsp. nutmeg, 1/4 tsp. pepper, 1 tsp. Lawrey’s salt, and cook for a few minutes. Turn heat to higher and add 1/2 C. dry white wine and reduce to almost a glaze. Turn heat to med. and add 2 C. whipping cream and 1/2 tsp. Dijon mustard. Reduce slightly over slow boil until thickened- about 10-12 min. Plate and serve sauce over chicken and enjoy!.
Recipe for 4 persons. To make these really grand dishes, add 20-24 nice-sized boiled shrimp to sauce before serving.