- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 45 minutes
- Effort: medium
- 30 g dried morel mushrooms
- 300 ml warm chicken stock
- 2 tbsp groundnut oil
- 4x150 g chicken breasts
- 50 g butter
- 2 tbsp cognac
- 150 ml dry white wine
- 250 ml double cream
- fine sea salt and freshly ground black pepper
- 16 tips of asparagus
- small bunch chervil, roughly chopped
1. Preheat the oven to 190C/Gas 5. Soak the dried morels in warm chicken stock for about 10 minutes - until they have plumped-up. Drain, and squeeze dry, reserving the soaking liquid. Trim the stalks, cut any big ones in half and set aside.
2. Heat a large frying pan with the groundnut oil, over a moderate heat. Season the chicken breasts, and fry, skin side down, until golden - about 2-3 minutes on each side.
3. Transfer to a baking tray, and roast for 15 to 20 minutes, until cooked through.
4. Drain away any excess fat from the frying pan used for sealing the chicken breasts. Add the butter over a gentle heat, and fry the morels for 2-3 minutes.
5. Pour in the cognac and white wine, and cook down until reduced by two-thirds. Add the soaking juices from the morels.
6. Continue to cook until the sauce has reduced by half. Pour in the double cream and simmer for 2 to 3 minutes, until the sauce has lightly thickened.
7. Season, reduce the heat, and add the cooked chicken and asparagus spears to the pan. Sprinkle over the chopped chervil and serve straight away.
Rate This Recipe