Chicken Breast with Morel Sauce – Bruno Albouze

By Bruno Albouze · 75 min

Ingredients

Instructions

1. Soak the dried morels the day before.
2. Season the chicken with salt. To sear: melt butter and oil in a pan over medium heat, add the thyme and crushed garlic, and season the pan with salt.
3. Place the chicken skin-side down in the fat and season the exposed flesh. Sear over medium-low heat for 20 minutes for a large poularde breast or 10 to 12 minutes for a regular chicken breast, basting with a generous piece of butter toward the end.
4. When the meat looks pale about two-thirds of the way up the sides, reduce to low, flip, and cook 2 more minutes. Remove from the heat and rest 5 minutes, then transfer to a plate.
5. Use the fond in the pan to start the morel sauce, and add the rendered juices to the finished sauce.
6. Reheat the chicken skin-side down for about 3 minutes in the oven or pan. Meanwhile, coat the cooked pasta generously with morel sauce.
7. Slice the breast, season with fleur de sel and black pepper, and top the pasta with the slices. Drizzle with more morel sauce.
8. To poach instead: season the chicken with salt, place in a sauté pan with enough cold chicken stock to come partway up the sides, bring to a boil over medium heat, then reduce to a very low simmer. Cover and cook 15 to 20 minutes, until the internal temperature reaches 145°F / 63°C.
9. Rest the poached meat on a plate and keep the poaching liquid for the morel sauce. Slice, season, top hot pasta, and coat with morel sauce.

Summarized from Bruno Albouze's video. Watch it for the details.

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