Chicken Breasts With Ramps, Morels, And White Wine

Recipe Ingredients

2 cups	474ml	Morel mushrooms - cleaned, trimmed,
		And sliced
1 1/2 cups	355ml	Dry white wine
1/4 cup	36g / 1.3oz	Chopped cleaned trimmed ramps
2		Garlic cloves - peeled, minced
2 cups	474ml	Chicken stock
1/4 cup	59ml	Cream
1 tablespoon	15ml	Cornstarch
1 tablespoon	15ml	Dry white wine
1 teaspoon	5ml	Hot mustard
2 tablespoons	30ml	Sour cream - (to 3)
4		Boned chicken breasts
		Salt - to taste
		Freshly-ground black pepper - to taste
4 cups	948ml	Salad greens

Recipe Instructions

Mushroom Sauce: Marinate the sliced mushrooms, ramps, and garlic in 1/2 cup wine for at least an hour. Use a saucepan to simmer the wine and marinated mushrooms until the liquid reduces to about three tablespoons. Add the chicken stock and continue to simmer until it reduces to about 1 1/4 cups of liquid.

Whisk the mustard, one tablespoon of wine, and the cornstarch into the cream and simmer until it begins to thicken. Add the sour cream, salt and pepper and whisk thoroughly.

Chicken: In a medium skillet pour one cup of wine and bring it to a boil. Add the chicken breasts, cover, and reduce the heat to low. Cook for 10 to 12 minutes and turn once. Continue to cook until they're done through.

Arrange the greens on individual dinner plates. Place the breasts on the greens and over with the mushroom sauce. Serve with good crusty bread and a cheese board.

This recipe yields 4 servings.

Source:
Earthy Delights at http://earthy.com

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