Chicken Émincé with Cream and Morels
50 min · 9 steps
Medium: 31–60 min or 7–12 steps
About this dish
Thin strips of pan-seared chicken breast rest in a silky cream sauce built on rehydrated morels and their own concentrated soaking liquor — the mushroom's earthy intensity anchors this Swiss-French bistro classic, elevated further by a whisper of Dijon and fresh tarragon.
Allergy Info
Dairy, Sulphites, Mustard
Diet Info
Meat
Ingredients
Fresh Produce
- Shallotsfinely minced2 medium
- Garlic clovesfinely minced2
- Flat-leaf parsleyfinely chopped1 tbsp
- Fresh tarragon leavesfinely chopped1 tsp
Meat & Poultry
- Boneless, skinless chicken breastssliced into 1cm strips against the grain800 g
Dairy & Eggs
- Unsalted butter2 tbsp
- Double cream300 ml
Dried Goods
- Dried morel mushrooms30 g
- Warm water250 ml
Spices & Seasonings
- Fine sea salt1 tsp
- Freshly ground white pepper0.5 tsp
Oils & Condiments
- Neutral oilsuch as grapeseed1 tbsp
- Dry white winesuch as Muscadet or Chablis100 ml
- Dijon mustard1 tsp
Utensils
- Sauté pan
- Meat thermometer
- Fine sieve
- Wooden spoon
Method
Place the dried morels in a bowl, pour over the warm water, and set aside. Slice the chicken breasts into 1cm strips, season all over with the salt and white pepper. Mince the shallots and garlic, and finely chop the parsley and tarragon.
Soak the morels for 30 minutes until fully rehydrated and supple. Morels are toxic when raw or undercooked, so they must always be thoroughly cooked before eating — this soak is the first stage, not the final safeguard. Lift them out gently, squeeze lightly, and rinse under cold water to remove any grit, then halve any large morels. Strain the soaking liquor through a fine sieve lined with damp kitchen paper — it carries a fine grit sediment — and reserve the clear liquid only.
Heat 1 tbsp of the butter and the oil in a large sauté pan over high heat until the butter foam subsides and begins to turn golden. Add the chicken strips in a single layer without crowding — work in two batches if necessary — and sear for 2-3 minutes until golden on the underside, then flip and cook for a further 1-2 minutes until the strips reach an internal temperature of 74°C on a meat thermometer. Transfer to a warm plate and tent loosely with foil.
Reduce the heat to medium and add the remaining 1 tbsp butter to the same pan. Add the shallots and cook for 3-4 minutes, stirring frequently, until softened and translucent but not coloured.
Add the garlic and rehydrated morels and cook for 2 minutes, stirring, until fragrant and the morels begin to colour at the edges — this thorough cooking is essential, as morels remain toxic if only lightly warmed through.
Pour in the white wine and simmer for 2-3 minutes, scraping up any browned bits from the base of the pan, until the wine is reduced by half.
Pour in the reserved morel soaking liquor and simmer for 3-4 minutes until reduced by half and the sauce is deeply flavoured.
Pour in the double cream, stir in the Dijon mustard, and simmer over medium heat for 5-6 minutes, stirring occasionally, until the sauce coats the back of a spoon.
Return the chicken and any resting juices to the pan. Reduce the heat to low and warm through for 2 minutes — do not boil, or the cream may split. Taste and adjust the seasoning, then scatter over the parsley and tarragon before serving immediately alongside egg noodles, steamed rice, or buttered spätzle.