Ingredients for 4 persons :
- 60 gr of dried morels- On sale here -
- 4 free-range chicken breasts
- 20 cl of 30% liquid whipping cream
- Half-salt butter
- 2 sprigs of flat-leaf parsley
- salt and pepper
Recipe :
1. In a container, rehydrate the morels by covering them with lukewarm water for 1h30, then drain them gently. Keep the rehydration juice and filter it using a fine cloth or a very fine strainer.
2. Lightly salt your chicken breasts on each side then in a pan over high heat, melt 2 knobs of butter and brown your chicken breasts for 30 seconds on each side, remove them from the pan and reserve them.
3. In the same pan, melt 2 knobs of butter over low heat and brown your morels evenly, adding salt sparingly for about 10 minutes, stirring regularly.
4. Reduce the heat and add around 10cl of filtered rehydration juice, the liquid cream, the chicken breasts each cut into 3 parts, add a turn or two of the pepper mill, stir everything, cover and leave to simmer for around 10 minutes over low heat.
5. Turn off the heat after checking that the whites are cooked (cooked through), adjust the seasoning if necessary, and serve everything in a deep dish.
6. Sprinkle the dish with a little chopped parsley and serve with fragrant rice or small fried potatoes.