Dishing Up Maine by Brooke Dojny

Author:Brooke Dojny
Language: eng
Format: epub, mobi
Publisher: Storey Publishing
Published: 2006-03-21T16:00:00+00:00

4 SERVINGS

1. Season the chicken with salt and pepper and dredge in the flour, shaking off the excess.

2. Heat the butter in a large skillet over medium heat. Cook the chicken, covered, until golden brown on both sides, about 8 minutes total. Remove to a plate, leaving the drippings in the pan.

3. Add the leeks, cover the pan, and cook for 5 minutes.

4. Uncover, add the mushrooms, and cook, stirring occasionally, until the mushrooms release their aroma and start to wilt, about 3 minutes.

5. Add the wine, raise the heat to high, and boil briskly until reduced by half, about 3 minutes.

6. Add the cream, return the chicken and any accumulated juices to the pan, reduce the heat to medium, and simmer, uncovered, until the sauce is lightly reduced and thickened and the chicken is no longer pink, 5 to 10 minutes.

7. Squeeze in the lemon juice and season with salt and pepper to taste. (The dish can be made up to 4 hours ahead and refrigerated. Reheat gently before serving.)

8. Sprinkle with the parsley and serve.

Note: Dried morels are an excellent substitute. Use about a handful. To reconstitute, pour boiling water over them and soak for an hour or so. And if you can’t get morels, substitute porcini, portabella, or almost any other wild or cultivated mushroom.

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