Chicken supreme with morels
Summary : Chicken supreme with morels, of course what enhances this dish is above all the morel sauce. A recipe with a stuffed chicken supreme, that’s a whole program with the addition of a morel sauce. Morel sauce, the real recipe for the morel crust, I admit it’s a bit expensive, but with the result we quickly forget the blow. At home we are fond of morels and with generous sauces like this, the plates come back clean. This is still an old recipe that I need to update for micro-formats. A nice recipe made by Kiki, thank you Thierry
Recipe released on April 08, 2010 delivered in micro format on
- Chicken supreme recipe with morels for: 4 people
- 300 g of chicken cutlet
- 3 egg whites
- 500 g of heavy cream
- ¼ nutmeg
- 40 g of morels
- Salt and pepper
- Cover the morels with lukewarm water.
- Let swell and then cut in half with a pair of scissors.
- Wash your morels in a large container full of water then put your morels in a colander.
- Stir your mushrooms all the time and do so until you can feel sand in your container.
- Divide your morels into two parts, keeping the nicer ones for the sauce.
- Slice the less beautiful part of the morels as thin as possible with a knife, like a mirepoix.
- Heat the butter in a saucepan with the shallots when they have colored, add the garlic and sweat it. Sear the morels in the pan for 5 minutes.
- Cut and peel the cutlets into cubes.
- Chop the poultry with the egg white.
- Add the cream then mix again.
- Salt and pepper.
- Grate the nutmeg, then mix.
- Add the finely chopped morels to your stuffing.
- Mix with a spatula.
- Roll the stuffing in cling film, tighten the ends to make a hard sausage.
- Double the film, cook in a simmering water broth for 30 minutes.
- With the rest of your morels, make a “morel crust” style sauce
Preparation time: 50 minutes
Cooking time: 30 minutes
Number of people: 4
4 star rating: 1 review
What wine to drink with: Chicken supreme with morels
Favorite wine: Chinon (Red) Grape varieties: Cabernet franc
Wine temperature between 15 and 16 °
Thanks to Thierry for this recipe