Raymond Blanc's chicken and mushrooms in wine sauce recipe

Name: Raymond Blanc's chicken and mushrooms in wine sauce recipe
Ingredients: 30g dried morel mushrooms, soaked overnight in 250ml cold water; 4 skinless free-range chicken breasts (180g each); 15g unsalted butter; 100g very firm button mushrooms, quartered; 200ml Vin Jaune (see Know-how), boiled for 30 seconds to remove some of the alcohol; 200ml double cream; 2 large leeks (about 400g), trimmed and washed, sliced diagonally into 2cm pieces

www.deliciousmagazine.co.uk

This classic chicken recipe from famous French chef Raymond Blanc, made with morel mushrooms and wine, never fails to impress.

View full recipe on www.deliciousmagazine.co.uk

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Ingredients

30g dried morel mushrooms, soaked overnight in 250ml cold water
4 skinless free-range chicken breasts (180g each)
15g unsalted butter
100g very firm button mushrooms, quartered
200ml Vin Jaune (see Know-how), boiled for 30 seconds to remove some of the alcohol
200ml double cream
2 large leeks (about 400g), trimmed and washed, sliced diagonally into 2cm pieces