Sot-L'y-Laisse Aux Morilles (Chicken Oysters with Morels)

         Yield: 1 Servings
Categories: Chicken, French

6 Chicken oysters 2 tb Flour 2 tb Butter 1 Shallot, chopped Salt and pepper 5 Morels, cleaned and split -lengthwise 6 tb Dry white wine (Sauvignon -blanc by preference) Nutmeg 1 tb Cream Larousse says: "A classic dish is morels braised in butter, the pan juices being thickened with fresh cream or deglazed with Madeira" and gives the following interesting recipes (among others) - chicken oysters (the part where the backbone and thigh meet; you could sub- stitute any tender cut of meat or even fish or shellfish, totalling 3 or 4 oz) Dredge meat in flour. Saute in butter over high heat; add shallot. Season to taste with salt and pepper. Add morels and cool 7 - 8 min. Add wine and allow to reduce. A sprinkle of nutmeg here is optional. Add cream and cook 10 more min.