Chicken Supreme

Chicken Supreme Recipe

Chicken supreme with morel sauce, a beautiful recipe deliciously flavored with these beautiful morels, at home we are crazy. A recipe with a stuffed chicken supreme here is a whole program with the addition of a morel sauce, a bit long preparation, but it’s so good. Morel sauce a bit like a recipe for morel crust, a specialty worthy of Franche Comté where they are abundant, for the pleasure of pickers, beware the spots are secret, in the woods, everyone keeps these places so sought after. . You will love this Chicken Supreme recipe. Thank you Thierry, I had a lot of fun making this recipe with you.
Chicken Supreme recipe for: 4 people
Ingredients :

300 g of chicken cutlet
3 egg whites
500 g heavy cream
¼ of nutmeg
40 g of morels
Salt and pepper

Instructions

Cover the morels with hot water.
Leave them swollen and then cut them in half with a pair of scissors.
Wash your morels in a large container full of water to put your morels.
Stir your mushrooms all the time and do so as long as you can smell sand in your containers.
Pass the morels through the colanders.
Divide your morels into two parts, keeping the finest sauce for the sauce.
Slice the less beautiful part of the morels as thin as possible with a knife, like a mirepoix.
In a saucepan, brown your butter with the shallots when they have colored.
Add the garlic and sweat it.
Sear the morels in your pan for 5 minutes.
Cut and peel your cutlets to make them as large as possible.
Cut into a rectangle, reserve the offcuts.
Chop the chicken scraps and the egg white.
Add the cream and salt and pepper, add the nutmeg, then mix.
Add the finely chopped morels to your stuffing
Roll your stuffing in cling film.
Tighten the ends so as to make a hard sausage, double your cooking film.
Cook in simmering water broth for 30 minutes.
With the rest of your morels, make a “morel crust” style sauce