Chicken with Morel Mushroom Sauce

No story today, children climbing all over me...

Need:
chicken breast pieces (I had tenderloin tonight)
vegetable oil
s+p
flour
1 tbsp butter
splash of white wine
finely chopped onion
dried morel mushrooms, re-hydrated
spritz of lemon juice

 

Lemon wedge, butter (one of these tbsps I used for the brussel sprouts), and chopped onion.

 

Morel mushrooms in a bowl, added boiled water. Let sit for about 15 minutes.

 

S+p on the chicken tenders. I know that's a lot, but I gotta make some for my lunch at work, right?

 

Flour the chicken tenders and heat the pan with vegetable oil.

 

Cook chicken tenders until done on medium heat. I put mine in the oven at 300° for an additional 15 minutes, because they were still slightly frozen in the middle when I started. Do it in batches if you have a lot of chicken because you don't want it to steam.

 

Once all chicken is cooked, add the butter to the pan and saute onions.

 

Squeeze morels dry and add to pan to saute.

 

Add a splash of white wine, a splash of the morel re-hydration juices, and s+p. Let reduce slightly.

 

Add sauce over chicken, squeeze a little lemon on it and serve. Mine was less sauce-y because I didn't want a lot of juices mingling with my brussel sprouts. Those were lightly boiled for about 3 minutes. Then sauteed with butter and some sliced garlic and lemon zest.