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