Chicken breast supreme

Chicken breast supreme

Total: 45 Min. | Active: 45 Min.
Low Carb
Nutritional value / people: 425 kcal
, Fat: 23 g
, Carbohydrate: 8 g
, Protein: 41 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Chicken

20 g dried morel mushrooms
1 tbsp butter
1 shallot, thinly sliced
5 dl white wine (e.g. Bourgogne AOC Chardonnay Louis Jadot 2015)
4 chicken breasts (each approx. 160 g)

Morel sauce

½ tbsp butter, soft
½ tbsp white flour
1 ½ dl full cream
salt and pepper to taste

Vegetables

1 tbsp butter
200 g pak choi, quartered
1 bunch radish, halved
3 spring onions incl. green parts, cut into approx. 5 mm strips
¼ tsp salt
a little pepper
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How it's done

Chicken

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.

Morel sauce

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.

Vegetables

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.

Good to know
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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