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Ingredients
- Chicken breast 500g
- Dry morel mushrooms 30g
- Black pepper to taste
- Cooking cream 65ml
- Chicken stock 65ml
- Salt flakes to taste
- Shallots 40g
Method
- Put the dry morel mushrooms in a mixing bowl and add warm water to cover. Let it stand for 30 minutes or longer, then drain
- Season the chicken with salt and pepper
- Heat the butter in a small heavy skillet and add shallots, and stir until wilted
- Add drained dry morel mushrooms with salt and pepper
- Cook for two minutes, and add the chicken stock
- Cook until the liquid is reduced by half. Then add the cream, and cook for 4 minutes
- Heat butter in a skillet large enough to hold the chicken in one layer, and add the chicken and cook on high heat.
- As the chicken pieces cook, stir gently without turning, until nicely browned. Turn and continue cooking for about 5 minutes
- Transfer the chicken to a warm serving dish and add the morel sauce.
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