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🍽️ Tender Chicken Breast with Creamy Morel and Tarragon Sauce

685 kcal · 30 min · 4 servings

Ingredients

• 25 g Morels
• 4 Chicken breast fillets
• 350 ml Broth
• 2 Shallots
• 1 Garlic clove
• 15 g Butter
• 150 ml White wine
• 100 ml Heavy cream
• 1 bunch Tarragon
• 8 Potatoes
• 1 bunch Asparagus
• 4 tbsp Olive oil
• Salt
• Pepper (from the mill)

Instructions

1. 1. Soak the dried morels in lukewarm water the day before until they are soft.
2. 2. Rinse the chicken breast fillets under cold water and pat them dry with kitchen paper.
3. 3. Heat the broth in a pot.
4. 4. Place the chicken breast fillets in the hot broth and poach them for about 8 minutes.
5. 5. Remove the poultry from the broth and keep it warm.
6. 6. Peel the shallots and the garlic.
7. 7. Dice the shallots and garlic very finely.
8. 8. Heat the butter in a pot.
9. 9. Sauté the onion and garlic cubes briefly in the hot butter.
10. 10. Deglaze the mixture with the wine.
11. 11. Add 100 milliliters of the strained morel soaking water.
12. 12. Let the sauce reduce over low heat.
13. 13. Add the cream, the soaked morels, and the tarragon leaves.
14. 14. Heat the sauce again slightly.
15. 15. Season the sauce with salt and pepper.
16. 16. Wash the potatoes.
17. 17. Cut the potatoes into thin strips.
18. 18. Wash the asparagus.
19. 19. Peel the lower third of the asparagus.
20. 20. Cut the asparagus stalks into bite-sized pieces.
21. 21. Heat the olive oil in a pan.
22. 22. Fry the potato strips and asparagus in it for about 8 minutes.
23. 23. Plate the vegetables.
24. 24. Slice the chicken breast.
25. 25. Serve the chicken slices together with the tarragon sauce.

Nutrition per serving

• kcal: 685
• Protein: 42 g · Fett/Fat: 38 g · Carbs: 48 g