Roasted Chicken Breasts with Morel Mushroom Pan Sauce
I finally did it. I bought and cooked morel mushrooms! They are usually $28-$30 a pound in my local grocery stores, so when I stumbled upon a booth in my local farmer’s market selling a bag of freshly picked morels for $7.00, you KNOW I had to buy them! I found this easy roasted chicken breasts with morel mushroom pan sauce recipe on Serious Eats that looked irresistible. The chicken was tender and the morel mushroom sauce made this dish decadent and delicious. We all loved this recipe, especially my daughter, who thought the morel mushroom sauce was “AMAZING”.
Roasted Chicken Breasts with Morel Mushroom Pan Sauce
Ingredients:
- 2 boneless skinless chicken breasts
- Sea salt and freshly cracked pepper, to taste
- 2 tbsp olive oil, divided
- ¾ cup chicken broth
- ¼ cup dry white wine
- 2-3 tsp cornstarch, more if needed
- 4 oz fresh morel mushrooms, cleaned, trimmed, and cut in half lengthwise
- 1 small shallot, minced
- 1 clove of garlic, cut into slivers
- 1 ½ tbsp unsalted butter
- 1 tsp soy sauce
- 2 tbsp fresh chives, minced
How to Make Roasted Chicken Breasts with Morel Mushroom Pan Sauce
Adjust the oven rack to the center position and preheat the oven to 450 degrees.
Rinse and pat chicken breasts dry with a paper towel then season well with sea salt and freshly cracked pepper, to taste.
Heat 1 tablespoon of olive oil in a large oven safe skillet over medium-high heat. Carefully lay chicken breasts into a hot skillet and cook for 5-6 minutes. Flip chicken breasts over and transfer skillet to the oven to roast for 10-12 minutes, or until cooked through.
While the chicken is roasting, add the chicken stock, wine, and cornstarch to a liquid measuring cup and whisk well. Set aside.
Add the remaining 1 tablespoon of olive oil to the skillet and place over medium-high heat. Add morel mushrooms and cook, stirring occasionally, until well-browned, about 4 minutes.
Add the shallots and garlic slivers and cook, stirring often, until softened and fragrant, about 30 seconds.
Whisk the stock/wine/cornstarch mixture well and add it to the mushrooms. Cook, scraping up any browned bits from the bottom of the pan with a wooden spoon. Continue cooking on high heat until sauce is reduced by about two-thirds, 6 to 8 minutes.
Stir in the butter and soy sauce and cook at a hard boil until emulsified, about 30 seconds. Taste sauce and season with sea salt and freshly cracked pepper, if needed. Remove from the heat.
Slice the chicken breasts and transfer them to individual serving plates. Spoon sauce over the chicken and sprinkle with chopped chives. Serve immediately. Enjoy.
Equipment
- Large Oven Proof Skillet
Ingredients
- 2 boneless skinless chicken breasts
- Sea salt and freshly cracked pepper to taste
- 2 tbsp olive oil divided
- ¾ cup chicken broth
- ¼ cup dry white wine
- 2-3 tsp cornstarch more if needed
- 4 oz fresh morel mushrooms cleaned, trimmed, and cut in half lengthwise
- 1 small shallot minced
- 1 clove of garlic cut into slivers
- 1 ½ tbsp unsalted butter
- 1 tsp soy sauce
- 2 tbsp fresh chives minced
Instructions
- Adjust the oven rack to the center position and preheat the oven to 450 degrees.
- Rinse and pat chicken breasts dry with a paper towel then season well with sea salt and freshly cracked pepper, to taste.
- While the chicken is roasting, add the chicken stock, wine, and cornstarch to a liquid measuring cup and whisk well. Set aside.
- Remove the skillet from the oven and transfer chicken to a cutting board covered loosely by a tinfoil tent. Set aside to let the chicken rest while you make the pan sauce.
- Add the remaining 1 tablespoon of olive oil to the skillet and place over medium-high heat. Add morel mushrooms and cook, stirring occasionally, until well-browned, about 4 minutes.
- Add the shallots and garlic slivers and cook, stirring often, until softened and fragrant, about 30 seconds.
- Whisk the stock/wine/cornstarch mixture well and add it to the mushrooms. Cook, scraping up any browned bits from the bottom of the pan with a wooden spoon. Continue cooking on high heat until sauce is reduced by about two-thirds, 6 to 8 minutes.
- Stir in the butter and soy sauce and cook at a hard boil until emulsified, about 30 seconds. Taste sauce and season with sea salt and freshly cracked pepper, if needed. Remove from the heat.
- Slice the chicken breasts and transfer them to individual serving plates. Spoon sauce over the chicken and sprinkle with chopped chives. Serve immediately. Enjoy.
I’ve never bought/cooked/eaten(?) morel mushrooms! The dish sounds fantastic!
Andrea
Andrea’s Wellness Notes
Even $7 per pound for any kind of mushrooms is way too rich for me, but your chicken does look terrific!
They are quite pricey over here too. This looks scrumptious, Pam.
I have some morel mushrooms on hand. Now I know what to cook with them. Chicken looks delicious.
I didn’t know they were usually so expensive. We don’t get morels here
My son just brought me a mess of morels he found while turkey hunting in Nebraska. I tried this recipe and it was delicious.
Made this tonight with some very minor tweaks. Top notch! High end restaurant quality meal and so easy! Served it with tomato wedges drizzled with balsamic. My guests were very impressed.