Poached chicken breasts with morels

Yield: 8 servings

Measure Ingredient
-Source: Australian Vogue Wine and Cookbook 1985

24 dried morels 8 whole chicken breasts 2 cups beef consomme 4 tablespoons demi-glace 90 g butter 3 tablespoons oil juice of 1 lemon snow peas for garnish

Soak morels in water overnight. The next day, skin and bone chicken breasts and cut them in half. Heat consomme in a deep pan. Add chicken pieces and cook over moderate heat, turning chicken several times and shaking pan. The chicken should be cooked in 6 or 7 minutes. Remove from broth and keep warm. Reduce consomme a little over high heat, stirring constantly. Add demi-glace, keep warm. Heat butter and oil in a frying pan and morels. Cook for a few seconds and sprinkle with lemon juice. Remove morels with tongs and drain on absorbent paper. To serve: arrange chicken on plates garnish with morels and snow peas. Serve with the sauce. Carole Roet. Bon-Appetit, Exec.Chef. Magnus Johansson From: Sherree Johansson : Date: 09-24-94

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