Sometimes you just gotta have mushrooms sauteed in butter. Especially when it's morel season and those mushrooms are morels. Especially when your friend gives you the morels for free!! (Thanks, Oliver!)
1 pound chicken tenders
1/4 C finely chopped shallots
1 t butter
1 sprig fresh thyme, leaves only
1/4 c red wine (Use a good table wine)
1 1/2 oz Demi-Glace Gold
5 oz water or chicken stock
1/4 cup water + 1 T cornstarch
2 T butter
1 cup fresh morels, or more if you can get 'em
salt & pepper to taste
a little sploosh of red wine
Season chicken tenders LIGHTLY with salt.
Heat a large non-stick skillet over medium-high heat.
Brown chicken tenders and remove (they will not be cooked all the way through yet).
Reduce the heat to medium-low.
Add 1 teaspoon of butter to the skillet and saute shallots until limp.
Add the thyme and red wine and cook until wine is almost completely evaporated.
Add Demi-Glace and stir with a whisk until glace is dissolved.
Add water or chicken stock and simmer for approx. 5-6 minutes (until sauce has thickened).
Put the chicken tenders back into the sauce and simmer gently, covered, until cooked through.
Remove the tenders to deep platter.
If sauce is not thick enough, bring it to a boil and stir in the cornstarch mixture a little at a time until thickened as desired.
Add salt and pepper to the sauce, to taste.
Pour the sauce over the chicken and serve.
While the chicken finishes cooking:
Slice the morels in half and clean thoroughly.
Rinse and spin dry in a salad spinner.
Saute the morels in 2 T butter until lightly browned. Don't use margarine or I'll hunt you down and slap you silly.
Add a little bit of salt and pepper, and just a tiny sploosh of red wine.
Serve chicken with sauce and morels. Goes great with rice or rice pilaf.
Servings: 4
Points: 5
The Johnson Family Cookbook
