Chicken breast with morels and creamy sherry sauce
2 servings
100 minutes
This dish, based on a recipe by Gordon Ramsay, was prepared in our kitchen by Bulat Ibragimov, chef of the Moscow restaurant "Yuzhane.
1
Pour two liters of water over chicken breasts (with skin), add 3 cloves of garlic, most of the thyme, coriander, rosemary, and oregano and bring to a near boil. Reduce heat and cook without boiling for 15-20 minutes. It's better to take the whole breast from a whole chicken rather than separate fillets: this way it will be juicier and won't lose shape while cooking. Additionally, you can cook it in prepared chicken broth instead of water for more flavor.
- Chicken fillet: 2 pieces
- Garlic: 5 clove
- Thyme: 1 bunch
- Ground coriander: 1 tablespoon
- Rosemary: to taste
- Oregano: to taste
2
At this time, prepare the sauce. Slice the shallots into thin rings. Crush a clove of garlic. Cut the mushroom stems to the level of the caps. Heat vegetable oil in a pan, add onion and garlic. Fry until almost brown but not burnt. About halfway through, add the mushroom stems. At the end, pour in sherry (or madeira or dry port). Let it evaporate. Add some broth from the boiling chicken pot and let it evaporate again. Pour in cream and cook for about five minutes on low heat. Then strain.
- Shallots: 2 heads
- Garlic: 5 clove
- Morels: 200 g
- Vegetable oil: 2 tablespoons
- Sherry: 200 ml
- Cream 35%: 100 ml
3
Sauté the morel caps in vegetable oil in a separate pan. Add to the sauce, mix, and cook to your desired sauce thickness. Season with salt and pepper.
- Morels: 200 g
- Vegetable oil: 2 tablespoons
- Ground black pepper: to taste
- Salt: to taste
4
Remove the chicken meat from the bone, dividing it into two fillets. Fry skin-side down in vegetable oil until golden brown, then flip it over, add butter (or ghee), three sprigs of thyme, and a crushed garlic clove. Cook while regularly basting with hot oil until done.
- Chicken fillet: 2 pieces
- Vegetable oil: 2 tablespoons
- Butter: 25 g
- Thyme: 1 bunch
- Garlic: 5 clove
5
Place the chicken breasts on plates and drizzle with sauce.
- Chicken fillet: 2 pieces
- Cream 35%: 100 ml