Chicken Breast with Morel Mushroom Sauce

Ingredients

• 25 g morels
• 4 chicken breast fillets
• 350 ml broth
• 2 shallots
• 1 Garlic clove
• 15 g butter
• 150 ml white wine
• 100 ml heavy cream
• 1 bunch tarragon
• 8 potatoes
• 1 bunch asparagus
• 4 tbsp olive oil
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Soak morels in lukewarm water overnight and let them swell.

2. 2.

   Rinse chicken breast fillets under cold water, pat dry with paper towels. Heat broth in a pot and poach the chicken for about 8 minutes. Remove and keep warm.

3. 3.

   Peel shallots and garlic, finely dice. Melt butter in a saucepan and briefly sauté onion and garlic cubes.

4. 4.

   Add wine and 100 ml of strained morel soaking liquid. Reduce over low heat.

5. 5.

   Stir in cream, morels, and tarragon leaves; gently reheat the sauce, seasoning with salt and pepper.

6. 6.

   Wash potatoes and cut into thin strips. Wash asparagus, peel lower third, and cut spears into bite‑sized pieces.

7. 7.

   Heat olive oil in a pan and fry potato strips and asparagus for about 8 minutes. Arrange vegetables on plates.

8. 8.

   Slice chicken breast and serve with tarragon sauce.