Great Food Recipes
Great Food Recipes
About the Recipe
Chicken with morels and cream is a special comfort recipe that you are sure to enjoy. Tarragon, Morel mushrooms and Chicken come together to compliment each other
Ingredients
2 Chicken Breasts (cut into strips)
2 Tbsp Rapeseed Oil
50g Unsalted Butter
30g dried Morel mushrooms
100ml Madeira Wine
200ml White Wine
400mls chicken stock
300mls double cream
175g Baby Leeks, blanched in boiling salted water and cooled
15g Tarragon, chopped
10g Chives, chopped
Sea Salt and freshly ground Black Pepper
Preparation
Bring the Chicken Stock to the boil and pour it over the dried Morels in a bowl
Allow to stand for 30 minutes
Carefully remove the morels from the stock and put to one side
Strain the Chicken Stock into a saucepan and add the Madeira and White Wine
Bring to the simmer and reduce by half
Add the Double Cream and bring back up to the simmer, cook for 5 minutes until the sauce starts to thicken
Remove from heat
Cut the Baby Leeks in to 3inch pieces
Add the Baby Leeks, soaked Morels, Chives and Tarragon and allow to stand
Correct seasoning.
Bring a large pan of salted water to the boil and place a little oil in a frying pan and onto the heat.
Fry the Chicken strips in the Oil until golden brown on all sides, add the butter and continue to cook in the foaming butter for a further 2 minutes
Place the Chicken onto some kitchen paper to remove excess oil and then drop then into the sauce and allow to sit for 5 minutes
Meanwhile cook your fresh Fettuccine in the boiling salted water for 5 minutes, or according to packet instructions, and strain
Divide the fettucine between 2 warmed bowls
Top with the chicken strips and finally spoon over the morel sauce and serve immediately.