Poultry — dried morels
Chicken supremes with morels
Chicken breasts stuffed with bacon, enhanced by a port and dried morel sauce. An elegant recipe that is sure to impress.
- Serves
- 4 servings
- Preparation
- 15 min
- Cooking
- 30 min
Ingredients
Method
Place the dried morels in warm water and leave them to rehydrate for fifteen to thirty minutes. Strain, keeping the soaking liquid.
Dissolve the veal stock in the strained morel liquid, add the port and mix well.
Slit each chicken breast lengthways to open it like a book. Slip in a slice of bacon folded in half, then close and secure with wooden cocktail sticks.
Heat the oil in a frying pan and brown the supremes well. Season with salt and pepper, then pour in the veal stock, the drained morels and the cream. Leave to cook over a low heat for about fifteen minutes.
Remove the cocktail sticks and cut each piece into slices.
Arrange the slices on plates and coat generously with the morel sauce.