Ingredients
1/4 cup water
1/4 cup sugar
1/4 cup red wine vinegar
1 tablespoon balsamic vinegar
3 tablespoons butter
1 ounce dried morel
1/8 teaspoon dried chives
1/8 teaspoon allspice
1/3 cup finely chopped shallot
3 cloves garlic, chopped
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In a small heavy saucepot boil water with sugar, without stirring, until a golden caramel. Remove pot from heat& carefully add red-wine vinegar& 1 tablespoon Balsamic vinegar down side of pan. Stir mixture over moderate heat until caramel is dissolved, about 3 minutes. Remove from heat. In a heavy saucepan saute the Morel Mushrooms in butter, stirring over moderate heat until the liquid from the mushrooms is evaporated, about 5 minutes. Transfer mushrooms with a slotted spoon to a bowl& reserve. Add shallots& garlic to pan& cook, stirring until golden. Stir in wine& boil until reduced to about 1 cup, about 15 minutes. Add chicken broth& the reserved morel soaking liquid& reduce to about 1 1/4 cups, about 15 minutes. Remove pan from heat& stir in caramel mixture, chives& parsley. Add mushrooms to sauce with salt& pepper to taste. If desired, stir in additional Balsamic vinegar, 1 teaspoon at a time& lemon juice. Wilt the red chard& set aside. Slightly season the flattened breasts with salt, pepper,& just a little bit of allspice (do not overdo allspice). Place each breast onto a leaf of Chard. Place a sauteed black trumpet mushroom in the middle of each breast. Place Morel mushroom mix in middle of each breast. Roll up the breasts. Wrap each breast in saran wrap& then tie both ends together, which will keep the saran wrap from opening. Cook in boiling water 16 minutes for medium rare. Remove& serve topped with the Morel Sauce. NOTE: This recipe is best with duck breasts, rather than chicken breasts, but duck breasts can only be gotten in a specialty gourmet store& are usually expensive. However, if you wish to really treat yourself or impress someone, use duck breasts.
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Ready-made tikka masala — add chicken and cream, dinner in 20 min
Professional copper saucepan — ultimate thermal control for sauces
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces