Ingredients Jump to Instructions ↓

  1. Chicken Breasts with Morel Sauce in a Puff Pastry

  2. Serves: 2

  3. 2 tablespoons butter

  4. 1 shallot, finely chopped

  5. 12 dry morel-mushrooms, cleaned and trimmed

  6. 1/2 tablespoon dried tarragon

  7. 1 cup veal stock

  8. 1/2 cup heavy cream

  9. 1/4 cup dry white wine

  10. Salt and coarsely ground black pepper to taste

  11. 2 boneless chicken breasts with skin

  12. 1 tablespoon vegetable oil

  13. Salt and pepper

  14. 1 egg yolk

  15. 1 tablespoon water

  16. 1/2 lb puff pastry

  17. If using dried morels, soak them in a cup of cold water for at least

  18. 30 minutes. In a medium-size skillet, saute the mushrooms and shallot

  19. in butter, over medium to high heat, for approximately 4 minutes.

  20. Reduce the heat slightly and deglaze with white wine. Cook until

  21. 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

  22. it reaches the desired consistency. If it's too thick, add more

  23. stock. If too thin, let it boil till desired consistency is obtained.

  24. Preheat the oven to 425F. Heat vegetable oil in a medium pan on

  25. high heat. Add the chicken breasts with skin side down, season with

  26. salt and pepper and brown the meat on both sides. Transfer the

  27. 6 inch wide ramekin or 5 cups souffle mold. Discard

  28. any remaining fat from pan, and deglaze the pan with 1/4 cup of water.

  29. Scrape the bottom of the pan with a wooden flat spatula to dissolve

  30. all flavours, add juice to the morel sauce. Pour the sauce over

  31. the chicken breast in the baking dish.

  32. Make the egg wash by mixing egg yolk and water with a fork. Roll

  33. 1/4-inch thick; cut a circle

  34. 2 inches larger than the

  35. baking dish. Place dough on a tray and refrigerate for 15 minutes,

  36. or until the dough is cold. Brush the dough with egg wash, using a

  37. fork make a cross pattern all over the dough on one side. Brush

  38. egg, wash outside the rim of the baking dish and place the dough

  39. on the top, sealing the dough all around the sides of the dish.

  40. 10 minutes at

  41. 425F in preheated oven and 15 minutes at

  42. 400F until the dough reaches a nice golden brown color. Serve

  43. immediately.


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