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1 pound fresh morel mushrooms, rinsed well 2 cups chicken broth 4 tablespoons butter, divided 5 shallots, thinly sliced 1/4 teaspoon dried thyme Salt and black pepper 2-3 tablespoons brandy 1 1/3 cups heavy cream, divided 2 boneless skinless chicken breasts (neatly trimmed) 1 tablespoon olive oil 1 1/2 cups Champagne 1/2 cup freshly shredded Parmesan and/or Romano cheese 1 pound cooked fiddlehead ferns (see notes) 8 ounces tagliatelle, cooked according to package instructions
Instructions:
In a large saucepan, add the morels and broth. Bring to a boil over medium high heat. Remove from heat and let stand for one hour. Remove the morels from the broth (reserve the broth). Set about 3/4 of the morels aside. Slice the remaining morels. Strain the broth through a sieve lined with several layers of cheesecloth (to catch any residual sand). Set the broth aside. Add 2 tablespoons of butter to a skillet over medium heat. Once hot, add the shallots. Cook for 2-3 minutes or until softened. Add the sliced morels and cook for another 2-3 minutes. Season with thyme, salt, pepper. Add the brandy, and 1/3 cup of the cream. Reduce the heat to maintain a gentle simmer and cook for 10-12 minutes or until all of the liquid has absorbed. Remove the morel mixture to a plate and set aside to cool. Using a sharp knife, cut a slit in the thick side of each chicken breast to form a pocket. Stuff with the morel mixture. If necessary, secure toothpicks. Add the remaining 2 tablespoons of butter and the oil to the skillet over medium high heat. Once hot, cook the chicken breasts on each side until golden brown. Transfer to a plate. Add the Champagne to the pan and boil until reduced by half. Add the reserved morel liquid and reduce by half again. Stir in the remaining cup of cream. Turn heat down to medium and cook for 2-3 minutes or until the sauce is slightly thickened. Season with salt and pepper. Add the chicken and remaining morels back to the pan and cover. Cook for 3-5 minutes or until the chicken is cooked through and the juices run clear when pierced with a knife. Remove the chicken breasts to a new plate. Stir the cheese and fiddleheads into the sauce. Add the cooked pasta and toss to coat. Divide the pasta mixture between 2 plates. Top each plate with a chicken breast. Yield: 2 generous servings.
Notes:
Due to the possibility of toxic
compounds or food borne illnesses, it is important to cook fiddleheads thoroughly. Prepare the fiddleheads by washing them thoroughly under cold water. Peel off any brown papery bits. Trim off the ends. Bring a pot of water to a boil. Add the fiddleheads and boil for 15 minutes (or insert a steamer basket and steam for 10-12 minutes). Drain and rinse the fiddleheads in cold water. Pat dry, then saute in butter or oil for 2-3 minutes or until heated through. Fiddleheads taste extra delicious when sauteed with garlic and lemon.
