Pan-fried Chicken Breast with Morel Sauce | The F Word

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

flour

🥗Healthier: almond flour

💰Cheaper: cornstarch

Almond flour is gluten-free and adds a nutty flavor.

Pat the chicken breast dry with a cloth to remove excess moisture.

Season the chicken breast skin side down in the pan.

Add garlic and butter to the pan.

Place the pan in the oven at 180°C for 8 to 10 minutes.

Rehydrate the dried morel mushrooms by adding boiling water.

Drain the rehydrated mushrooms and add them to the pan with garlic and thyme.

Add a splash of white wine to the pan and let it sweeten.

Pour in mushroom stock and red juice, then add cream.

Bring the sauce to a boil and cook for 1 minute.

Pass the sauce through a sieve using a ladle to achieve a smooth texture.

Cut off the woody part of the asparagus spears, saving them for stocks or soups.

Cook the asparagus from raw in a griddle pan with olive oil.

Cut the fresh morel mushrooms in half and add them to the hot olive oil in the pan.

Finish the morel mushrooms with a touch of butter.

Slice the cooked chicken breast in half and serve with the morel sauce over it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens