Poultry supremes with morels

• Easy - 15 Min

INGREDIENTS (4 SERVINGS)

• 4 Label Rouge poultry supremes
• 50 g Borde dried morels
• 20 g butter
• 2 shallots
• 200 ml Porto or Pineau
• 200 ml water
• 200 g double cream
• Salt/pepper

PREPARATION

1. Soak the dehydrated morels in a container of warm water for 15 minutes. Drain them (retaining the rehydration water) and then immerse in boiling water for 1 minute. Drain them again (no need to keep this water).
2. In a saucepan, filter the rehydration water through a small, fine-mesh sieve to remove any impurities. Reduce this water until you have 200 ml left.
3. Peel the shallots and chop finely.
4. Place the butter in a casserole dish. Heat and brown the poultry supremes over high heat (2 to 3 minutes on each side). Set them aside on a plate.
5. Add the shallots and a pinch of salt to the casserole dish (retaining the cooking fat). Mix and cook for 2 to 3 minutes, then pour in the reduced morel water and the Porto or Pineau. 
6. Bring to a boil, scraping the bottom of the casserole dish to remove the juices and then add the set-aside supremes and morels. Simmer over low heat for 10 minutes, turning during cooking.
7. Add cream to the casserole dish and cook for another 5 minutes. 
8. Taste the sauce and adjust seasoning if necessary.