Stuffed Chicken Breast with Morel
Ingredients
- Ingredients
- 4 Chicken breasts (à 160 g)
- 25 grams dried Morel
- 1 fine Sausage (Alternatively, 120 g meat)
- 2 Tbsps scallions
- 3 Tbsps Crème fraiche
- 1 shallot (finely diced)
- 1 Tbsp butter
- ¼ l chicken stock (canned)
- ⅛ l Port wine
- salt
- freshly ground peppers
- vegetable oil (to fry)
- 1 tsp cornstarch (to taste)
Preparation steps
Soak the morels in warm water. Cut the chicken breasts to form a pocket. Remove the Bratwurst farce from the intestine and place into a bowl. Rinse morels, finely chop 1/3 of it and mix with chives and creme fraiche and the meat farce. Divide the mixture and stuff into the pockets of the chicken breast, closing with toothpicks. Fry chicken breasts in hot oil until golden brown on both sides. Season with salt and pepper. Wrap the breasts in foil and bake in preheated oven at 120°C (approximately 250°F) for about 20-25 min, until cooked through. Remove from the oven, keep the breasts warm. To make the gravy, add any drippings to a saucepan. Add butter and shallots and allow to sweat. Add any remaining morels cook briefly, then pour in the port wine, add chicken stock and reduce everything to half. Thicken with cornstarch to taste.
Warm figs in butter and sugar in a small pot a few minutes. Braise.
Cut chicken breasts into thick slices, Pour the gravy on top. Serve with halved figs and chives. Suggested serving with polenta.
