Poultry — dried morels
Chicken with Morels and Chimay Blue
Chicken breasts golden in butter are served in a creamy sauce of morels, port and dark beer. This hearty dish goes wonderfully with homemade mash or fresh pasta.
- Serves
- Serves 6
- Preparation
- 30 min
- Cooking
- 30 min
Ingredients
Method
Rehydrate the morels in the port for about twenty minutes, then drain them, keeping the liquid.
Lightly flour the chicken breasts. Melt a knob of butter in a frying pan and cook the poultry over low heat without browning it too much.
Remove the chicken breasts and keep them warm. Pour the beer into the pan, scrape up all the sticky bits and reduce by half.
Add the morels and the port soaking liquid, then reduce a little more before adding the crème fraîche.
Let the sauce thicken until it reaches your desired consistency, then adjust the seasoning with salt and pepper.
Spoon a little of the morel sauce onto each plate and arrange the chicken breasts on top.