- In a small saucepan, bring the broth to a boil. Add the morels and chanterelles. Let soak for 30 minutes. Set aside.
- In a bowl, dissolve the cornstarch in the water and add to the broth and mushroom mixture. Set aside.
- In a large skillet or large saucepan, brown the chicken in the butter. Season with salt and pepper. Add the onion and garlic and cook for about 2 minutes. Deglaze with the whiskey. Add the broth and mushroom mixture, cream and mustard. Bring to a boil while stirring. Cover and simmer gently for about 45 minutes. Turn the chicken pieces over and cook uncovered for about 15 minutes or until the chicken is cooked.
- Serve with green beans.
This recipe is from Ricardo’s book "Meals for every occasion".