Cheap delicious and takes less than half an hour from start to finish.
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Baked Chicken Fillet With Morel Sauce | The F-Word
Serious Eats / J. Kenji López-Alt
I’ve always maintained that technique is the soul of creativity and freedom in the kitchen. Once you’ve mastered the basics you have the tools to begin cooking the way you want to whether that guiding principle is history family tradition pastafarianism or in the case of this simple pan-roasted chicken with morels seasonality. This recipe combines two simple techniques into one brand-new dish.
If you’ve been following along you already know exactly why pan sauces are better in restaurants than at home and what steps you can take to remedy the situation. It all comes down to gelatin. Restaurant-quality chicken stock made in bulk with a high ratio of chicken bones and meat to water is packed with protein and gelatin which gives it a rich luxurious mouthfeel and a texture that emulsifies into a creamy smooth sauce when mixed with butter.
