Chicken with Dried Mushroom

• 1 - ounce dried mushroom, soaked for 30 minutes in 3 cups very hot water
• 6 boneless, skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• All-purpose flour, for dredging
• 1 ⁄4 cup clarified butter
• 1 ⁄3 cup chopped shallots (2 large)
• 1 tablespoon minced garlic (3 cloves)
• 1 cup Madeira wine
• 1 cup (8 ounces) creme fraiche
• 1 cup heavy cream
• 2 tablespoons freshly squeezed lemon juice
• 1 package of dried broad eff noodles

 

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.