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 (Sauvignon blanc by preference)
Nutmeg
1 tb Cream

Dredge meat in flour. Saute in butter over high heat; add shallot. Season to taste with salt and pepper. Add morels and cool 7 - 8 min. Add wine and allow to reduce. A sprinkle of nutmeg here is optional. Add cream and cook 10 more min.