step 1: MOREL SAUCE
- Clean and cut the morels in half to ensure that there is no dirt or stone residue. Sweat them in butter with a little chopped shallots and chicken stock.
- Reserve the morels.
- Sweat the carrots, onions and diced celery until golden brown.
- Add the previously sliced button mushrooms and brown them lightly.
- Deglaze with the white wine and reduce by 2/3.
- Add the cream, milk, chicken stock and garlic.
- Let cook for 45 minutes to 1 hour.
- Then mix everything in a blender and pass the mixture through a strainer.
step 2: THE ROUX FOR THE MOREL SAUCE
- Melt the butter in a saucepan without browning, remove from the heat, add the flour then cook again until the mixture whitens and takes on body.
- Thicken the sauce with the roux and keep warm.
- Add the cooked morels to the mixture.
step 3: THE CHICKEN
- Season the chicken breasts with salt and pepper.
- Mark them while cooking in a pan with butter on both sides to obtain a nice coloring.
- Place them in a baking dish at 100°C and using a probe, check the cooking at the core of 62°C to obtain a nice soft texture.
- Once cooked, slice the chicken breasts.
step 4: GREEN ASPARAGUS
- Peel and cook the green asparagus in salted water until they become tender.
- Drain them.
Assembly and finishing
- Arrange on a hot plate, placing the morel sauce, cooked green asparagus and finally the chicken breasts at the bottom of the plate.
