Chicken breast with morels and creamy sherry sauce

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.

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.

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.

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.

Place the chicken breasts on plates and drizzle with sauce.