Chicken Breast with Morels and Creamy Sherry Sauce

⏳ Time

1 hour 40 minutes

🥕 Ingredients

🍽️ Servings

Description

This dish, inspired by a recipe from a renowned chef, was prepared in our kitchen by John Smith, the head chef of a popular American restaurant.

Ingredients

Chicken fillet - 2 pieces
Morels - 7.1 oz
Shallot - 2 heads
Sherry - 7 fl oz
10% cream - 3 fl oz
Garlic - 5 cloves
Vegetable Oil - 2 spoons
Thyme - 1 bunch
Bay leaf - 3 pieces
Ground coriander - 1 tablespoon
Rosemary - to taste
Oregano - to taste
Butter - 0.9 oz
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Place the chicken breasts (with skin) in two liters of water, add 3 cloves of garlic, almost all of the thyme, coriander, rosemary, and oregano, and bring to a simmer. Once it's nearly boiling, reduce the heat and cook without bringing it to a boil for 15-20 minutes. It’s best to use the whole breast from a whole chicken rather than separate fillets, as this will make it juicier and help it retain its shape during cooking. Additionally, you can cook it in chicken broth instead of water to enhance the flavor even more.

Step 2

At this time, prepare the sauce. Slice the shallots into thin rings. Crush a clove of garlic. Trim the stems of the morels to the level of the caps. In a skillet, heat some vegetable oil, then add the shallots and garlic. Sauté until they are nearly golden brown, but not burnt. About halfway through, add the morel stems. Towards the end, pour in sherry (or Madeira, or dry port). Let it reduce. Add a bit of broth from the pot with the boiling chicken and reduce it. Pour in the cream and cook for about five minutes over low heat. Then strain.

Step 3

Sauté the caps of the morels in a separate pan with vegetable oil. Add them to the sauce, stir, and cook until the sauce reaches your desired thickness. Season with salt and pepper.

Step 4

Remove the chicken meat from the bone, separating it into two fillets. Sear in vegetable oil, skin side down, until golden brown, then flip it over, add butter (or ghee), three sprigs of thyme, and a crushed garlic clove. Cook, basting regularly with the hot oil, until fully cooked.