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Chicken Breasts 28

Make Chicken Breasts 28 at home with Butter, Heavy Cream, Vegetable Oil, and Water. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tbsp
• 1/2 cup
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   If using dried morels, soak them in a cup of cold water for at least 30 minutes.

2. 2

   In a medium-size skillet, saute the mushrooms and shallot in butter, over medium to high heat, for approximately 4 minutes.

3. 3

   Reduce the heat slightly and deglaze with white wine.

4. 4

   Cook until the liquid reduces by half.

5. 5

   Add the veal, stock, cream, salt and pepper to taste.

6. 6

   Let the sauce bubble gently for a few minutes until it reaches the desired consistency.

7. 7

   If it's too thick, add more stock.

8. 8

   If too thin, let it boil till desired consistency is obtained.

9. 9

   Preheat the oven to 425F.

10. 10

    Heat vegetable oil in a medium pan on high heat.

11. 11

    Add the chicken breasts with skin side down, season with salt and pepper and brown the meat on both sides.

12. 12

    Transfer the breasts in a 6 inch wide ramekin or 5 cups souffle mold.

13. 13

    Discard any remaining fat from pan, and deglaze the pan with 1/4 cup of water.

14. 14

    Scrape the bottom of the pan with a wooden flat spatula to dissolve all flavours, add juice to the morel sauce.

15. 15

    Pour the sauce over the chicken breast in the baking dish.

16. 16

    Make the egg wash by mixing egg yolk and water with a fork.

17. 17

    Roll the dough to 1/4-inch thick; cut a circle 2 inches larger than the baking dish.

18. 18

    Place dough on a tray and refrigerate for 15 minutes, or until the dough is cold.

19. 19

    Brush the dough with egg wash, using a fork make a cross pattern all over the dough on one side.

20. 20

    Brush egg, wash outside the rim of the baking dish and place the dough on the top, sealing the dough all around the sides of the dish.

21. 21

    Bake for 10 minutes at 425F in preheated oven and 15 minutes at 400F until the dough reaches a nice golden brown color.

22. 22

    Serve immediately.