Steps: |
| -Preheat the oven to 400 degrees. Season the chicken breast liberally on both sides. |
| -Heat two large (12-14 |
| -Add a tbl. of butter to one of the pans and place two of the breasts in skin side down. Always set them in the pan away from yourself. |
| -Repeat in the other pan. Do not shake the pan or the meat will slide off of the skin. |
| -Let the chicken brown on the skin side for 3 minutes and then place in the oven. Leave it undisturbed on the skin side. |
| -To test the doneness of the chicken, lift up the tender (small flap of meat on top). |
| -When there is a quarter size pink spot left underneath it is ready. |
| -Remove the breasts from the oven and place the pan on top of the stove. |
| -Flip the breast over briefly (30 seconds) and place on a resting rack, skin side up. |
| -The chicken will continue to cook on the wire rack. Return the pan to the stove top. |
| -While the chicken is cooking bring a pot of water to boil to blanch the asparagus. |
| -Trim the woodsy ends off of the bottom of the asparagus 1/2 |
| -Blanch the asparagus until tender, but still snaps in half; place in ice water. |
| -Trim the end of the stems off of the morels and slice them into rings. |
| -Soak them in cold water with a couple of pinches of salt. |
| -The salt will kill any wild things still living in the mushrooms. |
| -Pour the excess grease out of the saute, leaving a small amount to saute the mushrooms. |
| -Saute the mushrooms over medium heat until the chicken pieces (fronds) stuck to the pan are turning very brown. |
| -Add the wine to deglaze the pan; reduce by half. Add the chicken stock, heavy cream and lemon juice. |
| -Reduce the sauce until it coats the back of a spoon and then season to taste. |
| -Add the asparagus to the warm sauce. |
| -Spoon the asparagus and morel sauce onto the plates and set the chicken breast on top. |
| -Do not sauce over your crispy skin. |
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