This chicken supreme with champagne and morel sauce is a refined and affordable alternative to traditional holiday meat dishes. With its creamy, fragrant sauce, it is perfect for an elegant yet very simple holiday dinner, rest assured. You don’t need to be a chef to recreate it at home! This festive recipe highlights noble ingredients while remaining accessible, ideal for impressing your guests without stress.
Recipe: Chicken Supreme with Champagne and Morel Sauce
4
00:10
00:20
Easy
Ingredients
- 4 chicken supremes
- 200 ml champagne or Crémant
- 200 ml heavy cream
- 20 g dried morels
- 1 shallot
- 30 g butter
- salt, pepper
Preparation
1
Rehydrate the morels for 20 minutes in hot water.
2
In a skillet, brown the chicken supremes with the butter for 4 to 5 minutes per side. They should be well browned.
3
Set the meat aside and, in the same skillet, sauté the finely chopped shallot.
4
Deglaze with champagne to lift all the juices, then let it reduce by half before adding the cream and the drained morels.
5
Return the chicken, stir, and simmer for 10 minutes over medium-low heat.
6
Adjust the seasoning with salt and pepper and serve hot.
