200g free-range organic chicken breasts (skin removed)
15g dried mushrooms (morels soaked in 250ml of water overnight)
1 tbs unsalted butter
60g button mushrooms (wiped and quartered)
100ml dry sherry or dry white wine (boiled for 50 seconds to remove the alcohol)
200ml double cream
4 medium leeks (washed and cut into 2cm pieces)
Sea salt and freshly milled black pepper
Drain the soaked dried mushrooms into a jug, squeezing out as much liquid as possible.
Pour the drained liquid through a muslin cloth or fine sieve into a separate container to remove any grit.
Roughly chop these.
Keep 50ml of this liquid to use in the sauce.
Season the chicken, melt the butter in a pan over a medium heat until it is foaming.
Cook the chicken lightly in the butter for about 3 minutes on each side, remove from pan and set aside.
Using the butter still in the pan, soften both morel and button mushrooms for a few minutes.
Add the boiled alcohol, double cream and saved mushroom juice to the pan and bring to the boil.
Put the chicken breasts back in the pan ensuring the sauce covers everything.
Reduce the heat to achieve a slow simmer and cook for 7-10 minutes depending on the size of the breasts.
Remove the chicken and keep warm.
Turn up the heat and boil the sauce until it’s thick enough to coat the back of a spoon. Taste and season.
Boil the leeks in 200ml of water with a knob of butter. Cover and cook rapidly for 3 minutes then drain.
The leeks may be served separately or put on a large serving dish with the chicken and the sauce poured over the top. Lyonnaise potatoes, glazed carrots and braised celeriac go well with this dish.