Ingredient:

2 to 4 oz Morel and/or other dried gourmet mushrooms

1 cup chicken broth

6 shallots, thinly sliced

4 to 8 oz button mushrooms, thinly sliced

2 tbsp butter

1/4 tsp dried thyme

3 tbsp brandy

1/3 cup heavy cream

4 boneless chicken breast (about 8 oz each), cutting a slit along thicker edge to make a pocket

2 tbsp butter

1/3 cup heavy cream

1/4 cup dry sparkling wine

salt & pepper

Wash & drain morel and/or other dried gourmet mushrooms to remove sand. Heat 1 cup chicken broth in sauce pan, put in morel mushrooms, medium heat to just boil. Remove sauce pan from heat, let it stand for one hour

In the mean time, thinly slice shallots and button mushrooms.

Remove morel/mushrooms from the cooking liquid. Keep the liquid. Reserve a few for decoration, coarsely chop the rest.

In a small sauce pan, heat 2 tbsp butter in medium heat. Add shallots and cook for 2 minutes. Add chopped morel/mushrooms and button mushrooms, stir and cook for 2 minutes. Season and add thyme, brandy, and heavy cream. Reduce heat and simmer for 12 minutes until liquid has evaporated. Remove from heat, let it cool down.

Stuff mushroom mixture into chicken breast pocket.

Use a deep frying pan, heat 2 tbsp butter with 1 tbsp vegetable oil in medium high heat. Cook chicken breast on one side for 6 to 8 minutes until golden, transfer to a plate.

Add sparkling wine to the pan, scrap and boil to reduce by half. Then add reserved liquid and boil to reduce by half again. Add 1/3 cup heavy cream and cook over medium heat for 3 minutes until sauce thicken. Season, return chicken breast with reserved whole morel mushrooms to pan. Cook for 3 to 5 minutes over medium low heat.

這道菜做起來簡單但是好吃，主要亮點在 morel 乾香菇。Morel 貴而且難買到，可以用其他 gourmet 乾香菇替代，雖然香味有差，但也還能將就。

雞胸肉切口袋開口儘量愈小愈好，否則塞進去的填料在煎的時候會全散落出來，那就變成香菇燴雞胸，而不是香菇填雞胸。用鋒利而刀身窄的刀會比較好用，比如像牛排刀。注意不要把雞胸刺穿，但口袋應該要儘量深。

一般人應該不會闊氣到用真的香檳來做這道菜。挑 sparkling wine 時注意選 dry sparkling wine ，酒裡多餘的甜味會影響醬汁風味。雖然不用買太貴的酒，但是不好喝的酒做出來的菜也一定不好吃。

這個食譜香菇和 shallot 量多量少不會有太大影響，但是液體的比例很重要，泡香菇的雞高湯，sparkling wine 和 heavy cream 三者如果比例不當，做出來得醬汁味道會很奇怪，sparkling wine 並不是愈多效果愈好。

雞胸肉一定不要過熟，大火煎七分鐘後再放回醬汁用中小火燴三分鐘應該不會不熟，不用太過保守燒太久。

片頭照片照得很不美味可口，因為菜做好了要趕快趁熱開動，其實是挺好吃的。