- 1 chicken breast
- good handful of dried and soaked morels (retain the soaking juices)
- 1 shallot, finely chopped
- 1 garlic clove, crushed
- 2 knobs of butter
- seasoned flour
- ½ glass white wine
- 1 shot glass cognac
- double cream
- salt and pepper
- 1 medium potato, peeled
- handful of chopped sage
- Dust the pieces of chicken breast cut into strips with seasoned flour, then sauté for about 1 minute in butter until well browned. Remove the chicken from the pan and put into another frying pan with a knob of butter to keep cooking.
- Meanwhile, in the previous pan, add the morels, shallots and garlic to the pan with a little butter and sauté for 30 seconds. Add a splash of white wine and cognac and flame off.
- Then add the double cream and reduce the sauce. You can add some of the soaking juices if it is too thick.
- For the mash, place the potato in a pan of cold water and simmer until cooked. Add the butter, cream and sage and mix well.
- Put a dollop of simple rich mashed potato and sage in the centre of the plate and arrange the chicken around it. Pour over the sauce to serve.