- Chicken Breasts with Morel Sauce in a Puff Pastry
2 tablespoons butter
1 shallot, finely chopped
12 dry morel-mushrooms, cleaned and trimmed
1/2 tablespoon dried tarragon
1 cup veal stock
1/2 cup heavy cream
1/4 cup dry white wine
Salt and coarsely ground black pepper to taste
2 boneless chicken breasts with skin
1 tablespoon vegetable oil
Salt and pepper
1 egg yolk
1 tablespoon water
1/2 lb puff pastry
If using dried morels, soak them in a cup of cold water for at least
30 minutes. In a medium-size skillet, saute the mushrooms and shallot
in butter, over medium to high heat, for approximately 4 minutes.
Reduce the heat slightly and deglaze with white wine. Cook until
the liquid reduces by half. Add the veal, stock, cream, salt and pepper to taste. Let the sauce bubble gently for a few minutes until
it reaches the desired consistency. If it's too thick, add more
stock. If too thin, let it boil till desired consistency is obtained.
Preheat the oven to 425F. Heat vegetable oil in a medium pan on
high heat. Add the chicken breasts with skin side down, season with
salt and pepper and brown the meat on both sides. Transfer the
6 inch wide ramekin or 5 cups souffle mold. Discard
any remaining fat from pan, and deglaze the pan with 1/4 cup of water.
Scrape the bottom of the pan with a wooden flat spatula to dissolve
all flavours, add juice to the morel sauce. Pour the sauce over
the chicken breast in the baking dish.
Make the egg wash by mixing egg yolk and water with a fork. Roll
1/4-inch thick; cut a circle
2 inches larger than the
baking dish. Place dough on a tray and refrigerate for 15 minutes,
or until the dough is cold. Brush the dough with egg wash, using a
fork make a cross pattern all over the dough on one side. Brush
egg, wash outside the rim of the baking dish and place the dough
on the top, sealing the dough all around the sides of the dish.
10 minutes at
425F in preheated oven and 15 minutes at
400F until the dough reaches a nice golden brown color. Serve