Basically, I'm Always Hungry

This is hands down my absolutely favorite chicken recipe. The sauce is so amazing, you will be licking your plate, fork, pan clean or I'll come over and lick them clean for you. On a crappy fall day, this chicken dish is the food version of a hug. It's also a great dish to pull together at the last minute, or do ahead for a few days worth of yummy dinners.

I can't take credit for its creation, that lies as usual with my girl Ina. But since Ina and I have different budgets and for now at least, different waistlines, I had to simplify her original Chicken and Morels dish, to this equally amazing, if just a bit more pedestrian, Chicken with Mushrooms.

Chicken with Mushrooms

1- ounce dried wild mushrooms (porcini, morels, etc.) soaked for 30 minutes in 3 cups very hot water *

6 boneless, skinless chicken breasts

Kosher salt

Freshly ground black pepper

All-purpose flour, for dredging

2 tbs butter

2 tbs of olive oil

2 large chopped shallots

4 cloves of minced garlic

1 cup Madeira wine**

1 cup creme fraiche or sour cream

1 cup half and half

1/2 tsp of sugar

2 tablespoons freshly squeezed lemon juice

*This dish calls for dried mushrooms, as their flavor is concentrated is lot deeper and earthy then fresh.

** Don't skimp on the Madeira, it has a distinct sweet taste. You can get an el cheepo bottle for 5 bucks because trust me you will be making this dish again.

Directions

Preheat the oven to 375 degrees F.

Lift the mushrooms carefully from the hot water in order to leave any sand or grit behind in the liquid. Rinse if necessary and pat lightly with paper towels. You can discard the liquid (nooooooooooo) or set it aside to use as a base for a cous cous or risotto side dish (!!!!!!!!!!!!).

Sprinkle the chicken breasts with salt and pepper. Dredge them in flour and shake off the excess. Heat half the butter and olive oil in a large saute pan and cook the chicken in 2 batches over medium-low heat until browned on both sides, 8 to 10 minutes total. Remove to an ovenproof casserole or dutch oven.

Add the rest of the butter and oil to the pan along with the shallots, mushrooms, and garlic. Saute over medium heat for 2 minutes, tossing and stirring constantly. Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes. Add the sour cream or creme fraiche, half and half, lemon juice, sugar, 1 teaspoon salt, and 3⁄4 teaspoon pepper. Boil until the mixture starts to thicken, 5 to 10 minutes.

Pour the sauce over the chicken and bake for 12 minutes, or until the chicken is heated through.