Recipe: Chicken Breast with Fresh Morels

1 In a large pot place your carrot cut in half your studded onion, your leek a little thyme and 1 bay leaf moisten with 3 liters (3.2 qt) of water, salt pepper then let cook for 15 minutes.

2 Meanwhile, in a sauté pan gently sweat your chopped shallot, add your morels, salt and pepper and moisten with 15cl (0.6 cup) of cream and let cook on low heat covered for 10 minutes then set aside.

3 Your broth has cooked for 15 minutes, so plunge your chicken breasts into it cooking for 15 minutes at low boil skimming the top.

4 Remove your breasts then place them on an ovenproof dish, strain your broth.

5 Return ¾ of your strained broth to heat then bring to a boil pour in your spätzles and let them cook gently for 15 minutes.