Chicken with Morels and Sea Truffles
Golden corn-fed chicken, charred asparagus, and a rich Madeira cream sauce with earthy mushrooms come together for a balanced dish.
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Cooking tools:
- Nonstick skillet
- Oven
- Griddle
- Plate
- Spoon
- Measuring cup
Ingredients
- 2 corn fed chicken breasts and thighs French trimmed
- 50g butter
- 600 ml chicken stock
- 100 ml madeira
- 200g morel mushrooms
- 150g asparagus blanched
- 300ml double cream
- salt
- pepper
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