for 4 person

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, cut into quarters
1 bunch	radish, cut in half
3	spring onions incl. green parts, cut into strips approx. 5 mm wide
¼ tsp	salt
a little	pepper

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.

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