MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Oysters With Morels
 Categories: Chicken, French
      Yield: 1 Batch
 
      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;
           - preferably Sauvignon blanc
           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
  substitute any tender cut of meat or even fish or shellfish, totaling
  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 cook 7 to 8
  minutes. Add wine and allow to reduce. A sprinkle of nutmeg here is
  optional. Add cream and cook 1 more minute.
  
  Recipe by Michael Loo
 
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