Heritage Chicken Recipe

Heritage Chicken

1. 1

   Prepare the Chicken

   Season the airline chicken breasts with salt and black pepper on both sides.

2. 2

   Sear the Chicken

   In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the chicken breasts skin-side down and cook for about 6-7 minutes until golden brown. Flip and cook for another 5-6 minutes until cooked through. Remove the chicken from the skillet and set aside.

3. 3

   Cook the Rice Pilaf

   In the same skillet, add another tablespoon of olive oil. Add the long grain rice and toast it for 2-3 minutes. Pour in the chicken broth, bring to a boil, then cover, and reduce heat to low. Cook for about 15-20 minutes until the rice is tender and has absorbed the liquid.

4. 4

   Sauté Morel Mushrooms

   While the rice is cooking, clean the wild morels and slice them. In a separate pan, melt the remaining butter over medium heat, add the morels, and sauté for about 5-7 minutes until tender. Season with salt and pepper.

5. 5

   Prepare the Cream Spring Onion Sauce

   Chop the spring onions finely. In the pan used for the chicken, add the heavy cream and spring onions. Simmer over low heat for about 5 minutes until the sauce thickens slightly. Add salt and pepper to taste.

6. 6

   Serve

   Plate the rice pilaf, top with the seared chicken breast, spoon the sautéed morels over the chicken, and drizzle the cream spring onion sauce on top. Garnish with fresh parsley.