Pan‑fried Chicken Breast with Leek and Morel Mushrooms

Ingredients

• 4 chicken breast fillets
• 20 g dried morels
• 2 tbsp clarified butter
• 150 ml Heavy Cream
• 40 ml port wine
• 0.25 l poultry stock (glass)
• 300 g young leek
• Salt
• pepper (ground)
• nutmeg
• 2 shallots

Instructions

1. 1.

   Soak the morels in plenty of lukewarm water for about 1 hour, then strain through paper towel and reserve the soaking liquid. Rinse the morels well again. Meanwhile wash, trim and cut the leek into diagonal rings; blanch in boiling salted water for about 5 minutes, drain, shock in cold water and let dry. Peel and finely chop the shallots. Season the chicken breast fillets with salt and pepper. Heat clarified butter in a pan, quickly sear the chicken breasts on both sides, remove and finish cooking in a preheated oven at 120 °C for about 10–15 minutes. Add the shallots to the pan and sauté. Deglaze the pan with port wine, add poultry stock and 100 ml of the morel soaking liquid and reduce by half. Puree the sauce finely and season. Stir in the morels and cream into the sauce, bring to a boil and simmer for 3 minutes; then add the leek, heat through and season with salt, nutmeg and pepper.

2. 2.

   Arrange sliced chicken breasts on plates with the morel‑leek mixture.