Another delightful french style recipe from Rick Stein.
Rick Stein CBE is an English chef, restaurateur, cookery book author and television presenter. He has written over 20 cookery books, an autobiography and made over 30 cookery programmes.
- Serves: 4 people
- 20g dried morels
- 40g unsalted butter
- 4 boneless chicken breasts, skin on
- 1 banana shallot, finely chopped
- 90g chestnut mushrooms, cleaned and quartered
- 100ml Noilly Prat (or dry sherry)
- 130ml chicken stock (for homemade, see the book)
- 300g full-fat crème fraîche
- salt and black pepper
How to make:
- Soak the morels in 200ml of tepid water for about 15 minutes, then drain them in a fine sieve over a bowl. Strain the liquid and reserve 75ml for the sauce. Rinse the morels under cold running water to remove any debris and dry them on kitchen paper. Cut them in half lengthways.
- Melt half of the butter in a large sauté pan or frying pan. Fry the chicken breasts, skin-side down, for 2-3 minutes until light golden brown, then turn them over and repeat on the other side. Take the chicken out of the pan and set aside.
- Add the remaining butter to the pan. Fry the shallot over a medium heat until softened, then add the morels and chestnut mushrooms and fry for a few minutes. Add the Noilly Prat or sherry, the morel soaking liquid and chicken stock, bring to the boil, then turn the heat down and simmer for 2-3 minutes.
- Add the crème fraîche and stir, then put the chicken back in the pan, along with any juices that have seeped out. Cover the pan and cook the chicken over a medium heat for about 8 minutes or until it is cooked through. Season with salt and plenty of black pepper and serve immediately with pilaf rice or potatoes.