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Fricassee 05

Fricassee 05 comes together with Unsalted Butter, Salt Plus More, and Heavy Cream. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 4 tsp
• 1 cup
• 1 1/2 tsp
• 2 tbsp

Method (preview)

1. 1

   Heat 2 teaspoons of butter in a large, wide pot over medium-high heat.

2. 2

   Add the chicken breasts and sear until browned, about 4 minutes per side.

3. 3

   Remove the chicken from the pan.

4. 4

   Lower the heat to medium, place 1 teaspoon of butter and the shallots in the pan and cook, stirring constantly, for 30 seconds.

5. 5

   Add the broth, wine and thyme and bring to a simmer.

6. 6

   Add the chicken and bring back to a simmer.

7. 7

   Cover and cook until the chicken is cooked through, about 20 minutes.

8. 8

   Remove the chicken and tent with foil to keep warm.

9. 9

   Increase the heat and simmer the liquid until it has reduced to 1 cup, about 10 minutes.

10. 10

    Remove the thyme.

11. 11

    Meanwhile, bring a large pot of water to the boil.

12. 12

    Add the asparagus and blanch until crisp-tender, about 3 minutes.

13. 13

    Drain and rinse under cold water.

14. 14

    Heat the remaining butter in a large nonstick skillet over medium heat.

15. 15

    Add the asparagus and the morels and saute until tender, about 4 minutes.

16. 16

    Season with 1/2 teaspoon of salt and pepper to taste.

17. 17

    Stir the cream, 1 teaspoon of salt and pepper to taste into the sauce.

18. 18

    Adjust seasoning if necessary.

19. 19

    Divide the chicken among 4 plates and spoon the sauce over it.

20. 20

    Place the asparagus and morels around the chicken, sprinkle with parsley and serve immediately.