Chicken with a Creamy Morel Mushroom Sauce
Drogo
0 - 2
15 minutes
30 minutes
Experience the elegance of French cuisine with this indulgent chicken with a creamy morel mushroom sauce recipe. The classic pairing of tender chicken and mushrooms is elevated to a new level of luxury with the addition of morels — one of the most prized mushrooms in the culinary world, celebrated for their rich, earthy flavour and delicate texture.
This chicken with morel sauce brings together succulent, high-quality poultry and a silky cream sauce infused with the deep, savoury notes of morel mushrooms. When gently cooked, morels release their distinctive woodland flavour, creating a refined sauce that perfectly complements the natural richness of the chicken.
Morels are considered the king of the mushroom family and are highly sought after for their unique taste. Although the fresh morel season runs from spring to early summer, this dish can be enjoyed year-round by using dried morels. Simply soak dried morels in water for around 30 minutes to rehydrate them, then use the infused soaking liquid alongside chicken stock to enhance the mushroom flavour in the sauce.
The chicken breasts used in this recipe are Label Rouge — a premium French poultry known for its golden colour, exceptional quality and succulent texture when cooked. Served on a bed of wilted spinach, this dish makes the perfect springtime dinner that is both effortless and impressive.
Ingredients
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2 corn-fed chicken supremes
250g morels
- 200g spinach
- 1 clove garlic
- 150g single cream
500ml chicken stock
Olive oil
- 50ml white wine
Directions
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Pre-heat the oven to 180 degrees Celsius.
Firstly, using a pastry brush, gently brush any remaining grit or dirt off of the mushrooms – it is very easy for residue to get into the holes of the morels. If you wish to rinse them with water too, make sure you do this promptly just before they are cooked, as letting them soak in water for a long period of time can allow the delicious flavour to leach out of the mushrooms. Pat dry gently with kitchen towel or use a salad spinner to get rid of excess water.
Slice the morels down the middle into halves, through the hollow stem – they reduce in size when they are cooked so cutting them into smaller pieces than this will make their earthy flavour and unique texture less prominent in the dish.
In a frying pan, heat a little olive oil and add a whole clove of garlic, skin on (you don’t want the garlic to over-power the mushroom flavour!). Gently fry the morels and make sure that they are coated in the oil by tossing the frying pan. The mushrooms will start to bubble in the pan as water is released from them, now add a splash of white wine to give the sauce acidity and flavour, followed by the chicken stock and turn the heat right down to allow the sauce to reduce whilst you prep the chicken.
Season the chicken breast with a generous sprinkle of salt, on both sides. Make sure you season underneath the fillet. Place in a hot pan with olive oil, skin side down first, and colour on both sides to seal. Place in the pre-heated oven and cook for a further 6-7 minutes.
Once the sauce has reduced and thickened add the cream to finish. Stir thoroughly, try the sauce and add seasoning where necessary.
In a separate pan, place the spinach with a sprinkling of salt and let the leaves wilt over heat.
Remove the chicken from the oven, check it is cooked through, and let rest for a few minutes. Gently squeeze any water from the wilted spinach, and serve onto the plate. Place the chicken on top, and drizzle with the creamy morel sauce. Garnish with your chosen micro-herbs, such as micro-thyme. Serve and enjoy!
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