Savour this moist and tender chicken breast that is sous vide to perfection and topped with a creamy Morel Sauce by Chef Francois Mermilliod.
Cuisine : European Course : Main Skill Level : Novice
Prep : 5 mins Cook : 70 mins Ready in : 75 mins Serves : 1
- Organic Chicken Breast
- 100g Chicken breast (skinless)
- 10ml Yellow wine
- 1g Salt
- Morel Sauce
- 2-3 pcs Morel
- 10ml Cream
- 10g butter
For the Organic Chicken Breast
Put the chicken in vacuum bag and add 10g of cream to it.
Cook in water at 62°C for 1.5 hours.
Open the bag, remove the chicken, keep it warm.
Boil the liquid and strain.
For the Morel Sauce
Place butter sauce pot over medium heat. Cook until translucent.
Add morels and a pinch of salt. Stir it occasionally.