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Chicken breast supreme
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 425
  • Fat about 23g
  • Carbohydrates about 8g
  • Protein about 41g
This is needed
This is needed for 4 people
  • 20 g dried morel mushrooms
  • 1 tbsp butter
  • 4 chicken breasts (each approx. 160 g)
  • 1 shallot, thinly sliced
  • 5 dl white wine (e.g. Bourgogne AOC Chardonnay Louis Jadot 2015)
Morel sauce
  • 0.5 tbsp white flour
  • 0.5 tbsp butter, soft
  • 1.5 dl full cream
  • salt and pepper to taste
  • 1 tbsp butter
  • 200 g pak choi, cut into quarters
  • 1 bunch radish, cut in half
  • a little pepper
  • 0.25 tsp salt
  • 3 spring onion incl. green part, cut into strips approx. 5 mm wide
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And that's how it's done
And that's how it's done
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.
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.