Pan‑fried Chicken Breast with Morels and Shrimp

Ingredients

• 4 chicken breast fillets
• Salt
• black pepper (freshly ground)
• peanut oil (for searing)
• 400 g mushrooms (e.g., morels)
• 1 onion
• butter (for sautéing)
• 2 tbsp freshly chopped parsley
• 1 tsp Cornstarch
• 2 tbsp white wine
• 12 large shrimp
• 2 tbsp lemon juice
• flour (for coating)
• butter (for cooking)
• 1 Garlic clove
• 2 sprigs parsley

Instructions

1. 1.

   Heat the peanut oil in a pan. Season the chicken breasts and sear them over high heat until browned on all sides, then reduce to medium heat and cook for about 10 minutes, turning occasionally, until fully cooked.

2. 2.

   Clean the morels, cutting them in half if large. Dice the onion finely. In a large pan, melt plenty of butter and add the diced onion and mushrooms; sauté and cook for about 8 minutes, depending on mushroom size. Season with parsley, salt, and pepper. Whisk the cornstarch into a little cold white wine. Add a splash of this mixture to the mushrooms to lightly thicken the cooking liquid.

3. 3.

   Peel the shrimp if desired, drizzle with lemon juice, season with salt and pepper, and coat in flour if preferred. In a small pan, heat butter with the garlic clove and cook the shrimp until pink.

4. 4.

   To serve, arrange the morels on a plate, place the chicken breasts on top, and set the shrimp beside them. Garnish the dish with parsley sprigs.