Creamy Chicken with Morel Mushroom sauce | Classic French Recipes

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Creamy Chicken with Morel Mushroom sauce is a specialty recipe from the Franche-comte region. in this region most dishes are quite rich (hence the use of loads of cream) but also very tasty which I personally really like.

4 chicken breast or thighs (best quality you can find)
15g / 1 tbsp Unsalted butter
2 shallots finely sliced lenghtways
2 pinches of Sea salt or a chicken stock cube
40g Dried morels soaked in hot water for 1 hours at least (use about 200 ml /0.8 cup of water)
100ml (0.40cup) to 150ml (0.60 cup) sherry depending on taste (I used Sherry Don jose oloroso de romate)
150ml (0.60cup) of Morel juice* (*that is the water in which the Morels soaked in)
up 500 ml (2cups) of Double cream (heavy whipping cream)

Cooking time:
Chicken breast 4 minutes on each side first in butter.
then when the sauce is ready, finish to cook in the cream for 15 minute on low heat.

How to use dry morels:

Put the dried morels in a Bowl and cover with a maximum of 1 cup of hot water. Add a small plate on top of the morels to make sure the morels keep underwater.
leave to soak for at least 1 hour. then take the morels out press the juice out, rinse and reserve. Keep the Morels soaking juice for cooking.

This creamy chicken with morel recipe is full of beautiful flavours. The morels mushrooms are named by many as the best mushrooms in the world, and are a perfect match for a chicken recipes with cream.

Morels will hit your taste buds with oakiness and walnut perfumes which you will not forget.

When mixed that with a deliciously and tender chicken breast, that creamy morel sauce is just divine. an absolute must to try if you like mushrooms and cream.

Note however that Morels are really expensive and can be difficult to find. The good news is that even when bough dried, once soked they not only regain all their beautiful flavours but also produce a stock that can be used for cooking ( the Morels soaking water)

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KeepTrying says:

THAT is gorgeous. You do such a nice job with the food and the lovely presentation. I will do this one. Thank you very much.

Alexander Kreitman says:

You are really good , man ! Thank you 🙏🏻 😉

RandomPsychic says:

Your guests have have the morals (sic)

Witness Azir says:

Well i personally love to cook with morrels, as im also foraging myself and know the insane flavour, that these mushrooms are packed with.

Stretch Fletcher says:

That was decadent. Can't wait to try that. Merci.

Omar Ibrahim says:

What is a good alternative to the Sherry Wine?

kickn-aDead-cat says:

Morel mushrooms go for over $75 a lb. here. That’s a pretty Expensive dish.

Milosc Voimsus says:

That's Awesome!

scottmuck says:

FYI, if I study my whole life my French will not be as fluent as your English, but you might like to know it is “off the shelf” product (not “of the shelf”) 😉

Ron Schlorff says:

Love this channel, have been watching for only a week or so now, glad I found it. Have not made any of your delicious looking recipes yet, but I will; and just by watching them I've already gained about five pounds!! 😀 LOL.

Kathleen Culler says:

Please can you provide some advice: why didn’t your cream break?

Gianluca Frenchriviera says:

Bonjour, à quoi correspond ( cherry wine ) en français dans cette recette s'il vous plaît ? Est-ce ( vins de cerises ou vins madère) peut-être? Je suis vraiment très fan de vos vidéos ! un grand MERCI !!!

Eric Erickson says:

Ive done this with partridge (grouse) and it is phenomenal wow

Jeffrey Moore says:

Glad I live in WV I can go out in the woods and pick morels didn’t know they were $20 an ounce lol

Dr. Doolittle says:

this recipe is very similar to Paul Bocuse's Bresse chicken fricassee with morel mushrooms, but more accessible. I look forward to more of your demos. Tres bien

Bill Watters says:

Looks delicious and an amazingly easy dish. Unfortunately, I don't have Morels but I'm using Dried Ceps instead. The sherry is Dom Gaspar Amontillado. I will accompany the dish with mashed potatoes and steamed broccoli. Next time I'll get the proper ingredients. Cheers Stephan.

Bronze Podcast says:

Some people would run from rabbit recipes?

pgtrots says:

How can you ruin such amazing morels by combining them with *chicken*?

The Ardent Chef says:

Another meticulous and well explained recipe. Well done:)

Hal Smith says:

Fixing this tonight using reconstituted dried morels – great video.
Many thanks! IT WAS SUPERB!! I added a squeeze (about 1.5 Tablespoon) fresh lemon juice which really made the sauce sparkle and cut the richness just enough
. I used dried morels ($$$~!) but will double the amount next time – Cost be damned for something this wonderful!!!

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