Chicken With Morel Sauce

Hello everybody!

Today is a very gourmet recipe, perfect for a romantic dinner or any special event. It’s quite rich but this sauce is so good and I know you will love it as much as I do. In Franche- Comté (my region) we use a lot of a very fragrant mushroom called “morel” or in French “morille”. This mushroom has a strong flavor that is quite hard to describe but it’s meaty and almost nutty, which makes it a great ingredient for raviolis, sauces and patés. One of the most popular dish and also very traditional of my region is chicken with a sauce made from yellow wine (a special wine made in Jura) and morels. To me it’s one of most delicious meal to eat!

Chicken with morel sauce recipe

Yellow wine is very hard to find and unfortunately I have been unable to find it in Toronto, so I replaced it with some sauvignon blanc. Morels can be hard to find fresh but you can find them dry easily. Check out a gourmet store ( I found them near the fresh mushrooms at metro) or even online. They are a bit expensive but it’s because they are rarer and also their taste is so unique. This recipe seems really fancy but it’s really easy to make so no worries.

Let’s start cooking!

Disclaimer: As an Amazon Associate, please know that I earn from qualified purchases. 


  • 4 chicken breasts
  • 1 package of dried morels (14g or about 12 morels)
  • 1 onion
  • 150 ml white wine
  • 250 ml whipping cream (35%)
  • 100 ml morel broth
  • 1/3 cup chopped parsley
  • 1 tsp olive oil
  • 2 tsp butter
  • salt and pepper to taste


1- Soak the dry morels in hot water for about 20 min. In the mean time, slice the onion and chop the parsley. Reserve on the side.

2- For this recipe you will need chicken breasts but they are often too thick so cut them thinner so they look more like a filet.

3- Drain the morels and rinse them to clean any remaining dirt. Make sure to keep the morels’ soaking water. Dry the morels in paper towel and cut them into chunks.

4- In a frying pan on medium heat, add the the olive oil and the butter. The oil will prevent the butter to burn and become brown (brown butter is quite unhealthy so it’s better to never let it burn). Let the sliced onions “sweat” in the grease until they become soft. Add the morels and cook for a couple more minutes.

5- Add the chicken in the pan and cook on each side for several minutes. Pour the glass of white wine and let it boil. Add in the morel broth and salt and pepper to taste. Let the liquid boil again and evaporate a little. Add in the chopped parsley.

6- Add the whipping cream and cook on medium-high heat. The cream will start foaming so keep stirring until the sauce is napping your spoon.

Serve with some potatoes or pasta and enjoy! This is absolutely decadent and the sauce is what makes this dish so good!

Chicken with morel sauce recipe

I hope you will enjoy this recipe! Let me know in the comment what you think about this recipe and if you liked it.

For more recipes and French food, follow me on Facebook, Twitter , Pinterest , Google+ and Instagram


6 Comments Add yours

  1. Love this recipe, Diane, perfectly explained! I’ll have to see if I can find some yellow wine here.

    Liked by 1 person

    1. FrenchTouch says:

      Thank you! Hopefully you can find it!


  2. Kevin J. Toth says:

    I’ve been able to find yellow wine and I just received my dried morels via mail order. Next I will order some Bresse chicken. It is my way of paying homage to my dear, departed mom whose great-great grandmother came from Etobon, Haute Saone, Franche Comte. Just one question, can I add garlic to this wonderful recipe?


    Kevin Toth

    Liked by 1 person

    1. FrenchTouch says:

      I envy you for being to get vin jaune!! Impossible to find in Toronto so far unfortunately. Bresse chicken is the best choice possible for this recipe and I’m sure it will be really delicious! I never tried adding garlic before but I’m sure it will work as well.


  3. Kevin J. Toth says:

    Well, the Bresse chicken proved impossible to get this time. You can buy them still clucking, but not deceased, plucked, and ready for the pot. I was able to get some organic, free range smaller chickens. I’ll let you know how it all turns out tomorrow

    Liked by 1 person

    1. FrenchTouch says:

      That’s too bad but it will also be good with a regular chicken. I can’t wait to know how it turned out for you! 🙂


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s