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 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 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.

6 Make a small roux by mixing butter and flour let cook 3 minutes then add stirring the rest of broth the glass of late harvest wine and the remaining 15cl of cream and let this sauce reduce by 1/3.
Finishing: Drain your pasta then mix with 2 spoonfuls of your sauce and place them either at the bottom of a dish or a deep plate keeping warm. Then mix sauce and sweated morels bring to a boil remove from heat then quickly mix in your 2 egg yolks arrange your sliced chicken breasts on your bed of spätzles sauce on top then place in oven on grill setting until a nice color appears.
It's true that it's a somewhat "Out of the ordinary" recipe but it truly has a story: It was late April when I received a phone call from Strasbourg where Jean-Marie and Antonella are living happy days it was simply to let me know that he had picked beautiful morels around their place. No sooner said than done 2 days later