Oven Seared Amish Raised Chicken ¿Chop¿ with Morel Sauce

Get this recipe courtesy of Chef Nick Seccia from the Henry Ford .
Serves 6

Chicken Chop
6 Airline cut Amish raised chicken breast 6-8oz ea
6 Slices thick cut hickory smoked bacon
1/4 Cup pure olive oil
2 Cloves garlic peeled
2 Tablespoons fresh parsley
2 Tablespoon fresh thyme
2 Tablespoons fresh basil leaves
2 Tablespoon Dijon mustard
1 Tablespoon organic apple cider vinegar
1/2 Tablespoon Kosher salt
1/2 Tablespoon ground black pepper

1. Combine all ingredients except chicken and bacon, puree in a blender
2. Remove the meat and skin from around the bone on the chicken
3. Pour marinade over the chicken and marinate overnight
4. Place chicken skin side down flat with the bone pointing away from you then roll the thin edge towards the chicken until rolled into a chop shape
5. Stand chicken up so the bone is straight up then wrap the bacon around the bottom
6. Roast at 350F for about 35 to 40 minutes or until the chicken is cooked through
7. Serve with morel sauce

Morel Sauce
1 cup fresh Morel mushrooms sliced in half lengthwise and cleaned
1 large shallot minced
1 tablespoon unsalted butter
2 tablespoons brandy
1 cup roasted veal stock reduced from 2 cups
1/4 cup heavy cream
Kosher salt and ground black pepper as needed

1. Saute the mushrooms and shallots in butter until the shallots are clear and the mushrooms are tender
2. Add the brandy and reduce until almost dry
3. Add the stock and heavy cream reduce until thickened
Season with salt and pepper