Chicken in a Morel Sauce

Tender chicken simmered in a velvety morel mushroom sauce—pure French elegance on a plate. Earthy morels add depth, while a touch of cream creates a rich, luxurious finish. Served with buttery mashed potatoes and crisp green beans.

Prep Time: 20 mins | Total Time: 1h | Serves: 4

Ingredients

For the Chicken

4 boneless, skinless chicken breasts, pounded thin

salt and freshly ground black pepper

1 tablespoon olive oil

1 tablespoon unsalted butter

flour, for dredging

For the Morel Sauce

1/2 cup dried morel mushrooms, or fresh if available

1 tablespoon unsalted butter

1 small shallot, finely chopped

1 cloves garlic, minced

1/2 cup white wine, a dry white variety like a Bordeaux or a Côte du Rhône

1 1/2 cups chicken stock

1/2 cup heavy cream

2 tablespoons fresh thyme, or 1 tablespoon dried thyme

1/4 teaspoon white or black pepper

salt to taste

For the Velvety Potatoes

1 lb Yukon Gold potatoes, peeled

1/2 cup heavy cream

1/4 cup unsalted butter

salt and freshly ground black pepper, to taste

fresh chives for garnish, optional

Instructions

Step 1

Prepare the Chicken

Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet to pound them to about 1/2-inch thickness. This helps the chicken cook more evenly and become tender.

Step 2

Season both sides of the chicken breasts generously with salt and pepper.

Step 3

Lightly dredge each chicken breast in flour, shaking off any excess. This will help give a slightly golden crust.

Step 4

In a large skillet, heat the olive oil and butter over medium-high heat. Once hot, add the chicken breasts and cook for 3-4 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F). Remove from the skillet and set aside to rest.

Step 5

Make the Morel Sauce

If using dried morels, soak them in warm water for 20-30 minutes to rehydrate. Once softened, strain and save the soaking liquid (for added flavor in the sauce). Slice the morels if they’re large.

Step 6

In the same skillet you used for the chicken, add the butter and melt over medium heat. Add the shallot and garlic, cooking for 2-3 minutes until fragrant and softened.

Step 7

Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let it reduce by half, about 3 minutes.

Step 8

Add the rehydrated morels (and their soaking liquid if using dried) along with the chicken stock. Bring to a simmer and cook for 5-7 minutes, letting the sauce reduce slightly. Add the heavy cream and thyme, and let it simmer for an additional 3-4 minutes until the sauce thickens. Season with salt and white pepper to taste.

Step 9

Taste the sauce and adjust seasoning as needed. You can strain the sauce for a smoother consistency or leave the mushrooms for texture.

Step 10

Prepare the Velvety Potatoes

In a large pot, cover the peeled potatoes with water and add a pinch of salt. Bring to a boil, then lower the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.

Step 11

Drain the potatoes and return them to the pot. Use a potato masher or a ricer for extra smoothness. Add the butter and cream, mashing until velvety and smooth. Season with salt and freshly ground black pepper to taste.

Step 12

Optionally, garnish with fresh chives for a pop of color and flavor.

Step 13

Cook the green beans until tender-crisp, then toss with a pat or two of butter and a pinch of salt.

Cooking times for Green Beans: Boiling: 3–5 minutes

Steaming: 4–6 minutes

Sautéing: 5–7 minutes

Step 14

Assemble the Dish

Place the tender chicken breasts on a serving plate.

Generously ladle the morel sauce over the chicken, making sure to get some of those tender morel mushrooms in every bite.

Serve a spoonful of velvety mashed potatoes on the side, making sure the sauce drips onto the potatoes for added richness.