Lift the dried mushrooms out of the hot water in order to leave any grit behind in the liquid. Discard the liquid and dry the mushrooms lightly with paper towels. Set aside.
Sprinkle the chicken breasts with salt and pepper. Dredge them in flour and shake off the excess.
Heat 1/8 cup of the clarified butter in a large saute pan and cook the chicken in 2 batches over medium-low heat until browned on both sides, 8 to 10 minutes. Remove to an ovenproof casserole.
Add the rest (1/8 cup) of the clarified butter to the pan along with the shallots, drained mushrooms, and garlic. Saute over medium heat for 2 minutes, tossing and stirring constantly. Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes. Add the creme fraiche, cream, lemon juice, 1 teaspoon salt, and 3⁄4 teaspoon pepper. Boil until the mixture starts to thicken, 5 to 10 minutes.
Pour the sauce over the chicken and bake for 12 minutes, at 375 (F) or until the chicken is heated through. Server over the egg noodles.
To make ahead, refrigerate the chicken and sauce in the casserole and reheat slowly on top of the stove.
I found the original receipe from Ina Garten. I have a number of her cookbooks and always found her dishes to be great.
Ina's dish calls for dried morels. I could not find thees at the time when I needed to make the dish, so I substitued dried mushrooms. Dried mushrooms have intense flavour and it nicely mixed with the cream sauce.
© Glenn & Karen Marcus