Chicken with Morel Mushrooms


Instructions

1. 1

   In a small pot, bring the broth to a boil. Remove from the heat.

2. 2

   Add the dried morels and chanterelles to the pot. Let rehydrate for 30 minutes. Set aside.

3. 3

   In a small bowl, combine the cornstarch and water until smooth. Add the cornstarch mixture to the pot of broth and mushrooms.

4. 4

   In a large skillet or large pot over medium-high heat, brown the chicken in the butter. Season with salt and pepper. Add the onion and garlic. Continue to cook for 2 minutes. Deglaze with the whisky. Add the broth and mushroom mixture, cream and mustard. Bring to a boil while stirring. Cover and simmer gently for 45 minutes. Flip the chicken pieces over and continue to cook, covered, for 15 minutes or until the chicken is cooked through.

5. 5

   Serve the chicken and mushrooms on plates covered with the sauce. Serve with green beans, if desired.