Fancy chicken with a difference?

We are always surprised by the varied creations that our chef Florian brings to the table. His corn-fed chicken breast with morel cream and potato patties is truly divine. That's why we don't want to keep the recipe from you.

Ingredients

For the chicken breast:
- 20 g dried morels
- 1 onion (finely chopped)
- 30 g butter
- 1/8 l white wine
- 150 ml cream
- 4 corn-fed chicken breasts
- 3 tbsp oil
- Salt, pepper
For the potato patties
- 350 g floury potatoes
- 40 g crème fraîche
- 50 g cream
- 30 g flour
- 20 g starch
- Salt, pepper, nutmeg

Preparation

Start the day before and soak the dried morels overnight in 200 ml water. The next day, drain the morels, but collect the liquid and pour it through a fine cloth.
Now continue with the potato pancakes. Peel the potatoes and boil them in lightly salted water. When the potatoes are slightly steamed, press them through a potato ricer and then gradually stir in the remaining ingredients. Finally, season the dough with the spices, being careful with the nutmeg, as it can quickly become very intense.
Now you can sauté the chopped onions in hot butter, then add the morels, the morel water (the liquid from soaking), the wine, and the liquid cream. Let everything simmer for about 7 minutes and reduce, then season with salt and pepper.

Fry the corn-fed chicken breasts in hot oil for about 10 minutes. Then wrap them in aluminum foil and let them rest for another 10 minutes.
Now fill a piping bag with a large nozzle with the potato mixture. Pipe small patties into a hot pan with oil, fry for about 1 minute, turn and then fry for another minute.
Finally, place the corn-fed chicken breasts skin-side down in the hot pan again to crisp up the skin. Cut the meat into slices and arrange all the components together.  

The Fernblick kitchen team wishes you every success!