Chicken Supreme Stuffed With Foie Gras, Truffle And Served With Morel Cream Sauce

Serves 4
Level of difficulty: Advanced

• 4 chicken breast with shoulder bone and skin on
• 4 oz cooked foie gras
• 4 large slices of truffle
• 16 dried morels
• 25 g shallots fine chopped
• 200 ml veal stock
• 200 ml marsala or port
• 1 teaspoon dry sage
• 100 ml whipping cream 35%
• 100 g unsalted butter
• 2 tablespoon olive oil
• 20 haricots vert, cut on a bias into 1 inch pieces
• 12 baby carrots
• 2 yellow zucchini in 1 inch baton
• 2 green zucchini in 1 inch baton
• 4 tablespoon butter

Tuck open the breast of chicken with the knife and fill with foie gras and truffle slices. Close it with a tooth pick and season with salt and pepper. Sear the chicken breast until golden brown in a very hot pan with half olive oil and half of unsalted butter and set them aside.
Soak morels in water at least 3-4 hours until they become soft and spongy. Remove morels from the soaking liquid and wash well to remove all the grit and dirt, keep the soaking liquid aside.
Sweat the shallots in rest half olive oil and butter add sage and morels with the liquid. Allow the liquid to evaporate completely, then deglazed it with marsala or port add the veal stock and chicken breast and cook the breast in the stock, once cooked remove chicken and reduce the stock to half, add cream and bring to boil and simmer it until you get the right consistency of sauce, adjust the seasoning.
In another large sate pan, sauté the vegetables with 4-table spoons butter over medium-high heat until they are thoroughly cooked.
Assembly Distribute the sauté vegetables in 4 warm plates. Place the chicken breast in a center of each plate and pour the sauce with morels.

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