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Betty Bossi Koch-Center
How it's done
Soften the morels for approx. 5 mins., remove the morels, wash thoroughly, drain.
Heat the butter in a pan. Sauté the shallot and morels for approx. 2 mins., remove and set aside. Pour the wine into the pan, bring to the boil and reduce the heat. Add the chicken breasts, allow to infuse for approx. 10 mins., turn occasionally, remove from the pan, cover and keep warm. Reduce the liquid to approx. 200 ml.
Mix the butter and flour with a fork, add to the liquid while stirring. Add the cream and reserved morels, simmer for approx. 10 mins. until the sauce is fairly thick and creamy, season.
Heat the butter in a pan. Briefly sauté the pak choi. Add the radish, cover and simmer over a low heat for approx. 3 mins. until just soft. Mix in the spring onions, season, serve with the chicken and morel sauce.
|Serve with:||Noodles, rice|
|Tip:||- Finely chop the radish leaves and scatter on top. - Mix the radish leaves with oil and a little salt and pepper, drizzle over the top. - Briefly heat the oil, steep the finely chopped radish leaves in the oil for approx. 15 mins., strain, drizzle the oil over the top.|
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