Fresh Morels

We are big fans of chicken. It's light, cooks fast and is extremely versatile. We were shopping at Whole Foods and saw fresh morels. I recently read an article that they grow here and can be found for about three weeks in the spring. There are apparently false morels too, so you need an experienced morel person to teach you where to find them and how to identify them. They were $39.99/lb. Wow! Well, you don't need many of them for this dinner for 2, only and ounce or two, so we bought them. You can rarely find them fresh and you only live once.




Chicken with Morels and Spring Vegetables was the result.

2 chicken breasts halves, pounded between 2 sheets of plastic wrap
flour for dredging
salt and pepper
2 T butter
3/4 cup chicken stock
1/4 cup sherry
1 ounce morels
3/4 cup green peas
1 cup chopped ripini
1/4 cup fat free half and half
3 T chopped parsley
2 T chopped chives
1 T chopped tarragon


Par boil the ripini for about 2 minutes. Drain and cool. Salt and pepper chicken.
Dredge in flour, shaking off excess. Heat oil in a skillet large enough to hold all
of the chicken. Melt butter in skillet. Add chicken and brown a minute or two on each side. Remove. Add the chicken stock and sherry to the pan. Cook 2 minutes. Add morels, ripini, peas, chicken, half and half and herbs. Simmer for about 5-8 minutes until the sauce thickens. Serve over rice or pasta to sop up some of the delicious sauce.



This is being submitted to weekend herb Blogging hosted this week across the pond by Ulrike of Kuchenlatein. Be sure to go for the round up on Monday.

Relishing your opinions!