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
INGREDIENTS:
- Organic Chicken Breast
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- 100g Chicken breast (skinless)
- 10ml Yellow wine
- 1g Salt
- Morel Sauce
- 2-3 pcs Morel
- 10ml Cream
- 10g butter
DIRECTIONS:
For the Organic Chicken Breast
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Put the chicken in vacuum bag and add 10g of cream to it.
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Cook in water at 62°C for 1.5 hours.
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Open the bag, remove the chicken, keep it warm.
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Boil the liquid and strain.
For the Morel Sauce
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Place butter sauce pot over medium heat. Cook until translucent.
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Add morels and a pinch of salt. Stir it occasionally.