Serves 15

- Meat :
- 15 chicken breasts

- Dry grocery :
- 500 g dried morels
- 2 L yellow wine

- BOF (Butter, eggs, cheese) :
- 500 g butter

- Vegetables :
- 1.5 kg new potatoes
- 1.5 kg seasonal carrots

- Total cost: €150
- Cost per ingredient :
- Poultry supremes: €75
- Morels: €30
- Yellow wine: €25
- Butter: €10
- Potatoes: €5
- Carrots: €5
- Cost per person: €10
- Recommended retail price: €25 per person

- Total active time: 120 min / Total passive time: 180 min

- Preparing the morels (20 mins / 180 mins) :
- Rehydrate the morels in warm water for 3 hours.
- Drain and set aside.

- Cooking the chicken supremes (30 mins / 120 mins) :
- Season the chicken breasts.
- Cook under vacuum at 65°C for 2 hours.

- Making the yellow wine sauce (30 mins / 30 mins) :
- Reduce the yellow wine by half.
- Add the rehydrated morels.
- Whisk vigorously with the butter.

- Cooking the potatoes and carrots (40 mins / 0 mins) :
- Dice the potatoes and carrots.
- Cook until tender.

- Fan out the sliced chicken supreme.
- Top with the yellow wine and morel sauce.
- Arrange the brunoise of potatoes and carrots harmoniously around it.
- Garnish with a few whole morels.

- Information :
- Calories: 650 kcal per portion
- Protein: 40 g
- Fat: 45 g
- Carbohydrates: 20 g

- Allergens :
- Milk (butter)
- Sulphites (yellow wine)

- Anti-waste :
- Use the morel rehydration water for other sauces.
- Reuse the poultry trimmings for a stock.

- Hygiene :
- Keep the supremes vacuum-packed in a cool place until ready to use.
- Regenerate the supremes at 60°C before serving.

- Materials required :
- Vacuum machine
- Immersion heater
- Saucepan
- Whisk

Team creation of technical data sheets