Chicken breast supreme

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 425 Kcal, 41g Protein, 8g Carbohydrates, 23g Fat


  • Chicken
  • 1 tbsp butter
  • 20 g dried morel mushrooms
  • 1 shallot, thinly sliced
  • 5 dl white wine (e.g. Bourgogne AOC Chardonnay Louis Jadot 2015)
  • 4 chicken breasts (each approx. 160 g)
  • Morel sauce
  • 0.5 tbsp butter, soft
  • 0.5 tbsp white flour
  • salt and pepper to taste
  • 1.5 dl full cream
  • Vegetables
  • 1 tbsp butter
  • 200 g pak choi, quartered
  • 1 bunch radish, halved
  • 3 spring onions incl. green parts, cut into approx. 5 mm strips
  • a little pepper
  • 0.25 tsp salt

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  • Chicken

    Soften the morels for approx. 5 mins., remove the morels, wash thoroughly, drain. Heat the butter in a pan. Sauté the shallot and morels for approx. 2 mins., remove and set aside. Pour the wine into the pan, bring to the boil and reduce the heat. Add the chicken breasts, allow to infuse for approx. 10 mins., turn occasionally, remove from the pan, cover and keep warm. Reduce the liquid to approx. 200 ml.
  • Morel sauce

    Mix the butter and flour with a fork, add to the liquid while stirring. Add the cream and reserved morels, simmer for approx. 10 mins. until the sauce is fairly thick and creamy, season.
  • Vegetables

    Heat the butter in a pan. Briefly sauté the pak choi. Add the radish, cover and simmer over a low heat for approx. 3 mins. until just soft. Mix in the spring onions, season, serve with the chicken and morel sauce.
  • Serve with:

    Noodles, rice

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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