Chicken with morels and sherry wine sauce - Raymond Blanc OBE
An easy chicken recipe to cook for all the family
Ingredients
- 30g dried morels, soaked in 250ml water for at least 2 hours
- 4 organic/free-range chicken breasts (180g each), skinned
- sea salt and freshly ground black pepper
- 15g unsalted butter
- 250g firm button mushrooms, washed quickly, patted dry and quartered
- 120ml dry sherry or Jura wine
- 400ml double cream
- 2 medium leeks, trimmed, cut into 2cm pieces and washed
- 200ml boiling water
- 1 pinch sea salt
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