Here is the recipe... I know if Morels are not readily available this dish can get pricey at $20-$30 / lb for fresh morels.
Smoked/Grilled Chicken with Morel Mushroom wine sauce and Poached Broccolini
3 Boneless, Skinless Chicken Breast
5 tablespoons olive oil
1 sprig fresh thyme
3 sprigs fresh rosemary
Salt and pepper, to taste
2 tablespoons olive oil
4 tablespoons shallots
2 cloves of garlic
2 cups of dry white wine
1 cup chicken stock
8 ounces fresh Morel mushrooms
2 tablespoons butter
In a mixing bowl combine Group 1.
After smoking the chicken breast for 10-15 min (@ 250 Degrees) add the chicken to the mixing bowl to coat and immediately grill the chicken to finish the cooking process.
In a Dutch oven or heavy bottom pan, sauté the shallots and garlic in the olive oil until golden brown. Add the morel mushrooms. The morels will release some of their moisture and as that starts to dry up, remove the mushrooms and set aside. Deglaze the pan with the white wine and chicken stock and add salt and pepper to taste. Reduce the liquid by 2/3. After reduced, add the butter to complete the sauce then add the morels back to the pan to warm up.
Spoon the morel sauce over the chicken and enjoy.
3 cups chicken stock
6-8 broccolini stalks
Bring the chicken stock to a boil then add the broccolini to the stock. Poach the broccolini for 3-4 minutes until they are tender but still have some bite to them. (This time I put the broccolini in the same pot that had the morel sauce in it and stirred them around to pick up any last bit of sauce for some extra flavor J)