Poularde Fricassée with Peas and Morels

Ingredients

• 30 g dried morel mushrooms
• 150 g peas (frozen)
• 500 g poularde breast fillet or chicken breast fillet
• 1 Shallot
• 1 tbsp Sunflower oil
• 1 tbsp butter
• 1 tbsp flour
• 400 ml Chicken broth
• 150 ml heavy cream (30%)
• Salt
• Pepper
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Cover the dried morels in a bowl with lukewarm water and let them soak for 30 minutes. Remove the mushrooms from the soaking liquid and rinse each one thoroughly under running water. Strain the soaking liquid through a coffee filter and set aside. Thaw the peas. Wash the poularde breast fillets, pat dry, and cut across into strips about 2 cm wide. Peel the shallot and finely chop it.

2. 2.

   Heat the oil in a pot over medium heat. Sauté the poularde strips for 2-4 minutes, then remove them from the pot. In the same pot melt the butter, sauté the shallot until translucent. Add the morels and cook briefly with the shallot. Sprinkle flour over the mixture and stir to coat, cooking for a short time. Gradually whisk in the strained soaking liquid. Pour in the chicken broth and bring to a boil. Return the poularde strips to the pot and simmer everything for 10 minutes, stirring occasionally. Stir in the cream and peas and continue to simmer for another 5-10 minutes until the sauce is slightly thickened. Season with salt, pepper, and lemon juice.