Suprêmes de Volaille Farcies aux Morilles
Make this luxurious French mushroom-stuffed chicken breast dish with delightful morels, cream, sparkling wine, and tender chicken breasts. An easy-to-make, filled chicken breast recipe with morels for dinner, elegant and perfect for entertaining or weeknights.
Jump to:
- ❤️About This Recipe
- 📋Ingredients
- 🔄Substitutions For Mushroom-Stuffed Chicken Breast Recipe
- If fresh morels are unavailable, is there an alternative source?
- Top Tip
- 🔢Step-by-Step Instructions
- Expert Chef Tips for Mushroom-Stuffed Chicken Breast
- Secrets From My Kitchen to Yours
- What are morels?
- 💁🏻♀️What To Serve With Stuffed Chicken Breast Mushroom?
- 🍷 Wine Pairing
- ❄️Storage
- ❔FAQ
- Love Chicken, Duck, & Goose?
- 📖 Recipe
❤️About This Recipe
Why we love it and you will too!
This recipe is so tasty, you will be hard-pressed to believe it was so easy to make! (It will take an hour, though.) The standout ingredient is the morel mushrooms and their superb taste, but don't despair if you can't find them, because mushrooms of any kind will be delicious.
If you are a believer like me that mushrooms and chicken are a heavenly match, then try these recipes: Creamy Chicken And Mushroom Pasta, Cream of Mushroom Soup Recipe, or Chicken Fricassée.
ꪜ It's a French classic that tastes restaurant-worthy but is secretly simple.
ꪜ Uses everyday mushrooms if morels aren't available (your wallet will be happy).
ꪜ The sauce is so good you'll want to put it on everything you serve it with, bread, potatoes, asparagus…
ꪜ Perfect for date night, dinner parties, or "I deserve something fabulous" evenings.
📋Ingredients
- skinless chicken breasts
- shallots
- tablespoons butter
- sparkling dry wine or champagne
- brandy
- dried morel mushrooms
- button mushrooms
- thick cream
- dried thyme
- chicken stock
- Salt and ground black pepper
- olive oil
- sturdy toothpicks
Ingredient Notes
- Morels: The star of the show. Their earthy, nutty, deeply savory flavor makes this mushroom and chicken breast recipe the best.
- Chicken breasts: Choose evenly sized pieces so they cook uniformly.
- Sparkling wine: Champagne is classic, but any dry sparkling wine works beautifully.
- Cream: Use full-fat for the silkiest sauce. This is not the moment for calorie math.
- Button mushrooms: They add volume and texture, so you don't need a mountain of morels.
🔄Substitutions For Mushroom-Stuffed Chicken Breast Recipe
Morels: I tend to use shiitake mushrooms (as in the photo above) or oyster mushrooms when I cannot get morels.
But, it is also very good with just button mushrooms too, so your chicken with mushrooms dinner will be tasty, and the results are fabulous regardless of what kind of fungi you use.
Yes, mushrooms are fungi, with some being cultivated by farmers and some being foraged for in the forest by experts.
Brandy: Cognac or dry sherry.
Sparkling wine: Dry white wine (Sauvignon Blanc, Pinot Gris).
Cream: Half and half thickened with a teaspoon of flour or a big spoonful of crème fraîche. If you're asking, "What is crème fraîche? ⬅ Find out.
Chicken breasts: Chicken thighs (boneless, skinless) - adjust cooking time slightly down.
If fresh morels are unavailable, is there an alternative source?
Yes, dried morels can be purchased, and although they can be a bit expensive, a little will go a long way to flavor your dish. You can buy dried morels online if you can't find any locally. Some food stores carry frozen mushrooms, which will be fine in a dish like this one, where they are added to a sauce, soup, or stew.
NOTE: It is important to remember that there are a variety of wonderful mushrooms to cook with, but there are also many that are poisonous to consume. It is a safer practice to let the experts do the foraging.
Top Tip
While the mushrooms stand in the hot water for 1 hour, move forward to measuring the other ingredients, chopping the shallots, and Step 3, preparing and cooking the chicken. This will go a long way to reducing the total recipe time by an hour.
🔢Step-by-Step Instructions
- Prep the morels:
- If dried: rinse well, soak in warm water for 20 minutes, strain, and save the soaking liquid.
- If fresh, rinse the morels under running water in a strainer.
- Cook the mushrooms:
- For both dried and fresh morels, place them in a heavy-bottomed pan with the stock, bring to a boil, then remove from the heat and let stand for 1 hour.
- While the mushrooms stand in the hot water for 1 hour, move forward to measuring the other ingredients, chopping the shallots, and Step 3: preparing and cooking the chicken. This will go a long way to reducing the total recipe time by an hour.
- Strain the morels through a fine sieve and keep the liquid.
- Slice the morels, but keep a few whole ones aside for later.
- Melt half the butter in a heavy-bottomed pan and sauté the shallots until they are soft but not browned. Add all mushrooms. Cook 3 minutes.
- Season, add brandy and ⅓ of the cream.
- Reduce heat and simmer until most of the liquid evaporates.
- Remove this mixture from the pan and keep aside until cool.
- How To Prepare Stuffed Chicken Breast:
- Cut a pocket into each breast.
- Fill with some of the mushroom mixture.
- Secure with a toothpick if needed.
- Brown the chicken - 20 minutes:
- Melt remaining butter with olive oil on medium-low. (The oil will prevent the butter from burning.)
- Brown chicken 10 minutes on top and bottom, turning once. Remove from pan and set aside, keep warm.
- Make the sauce - 20 minutes:
- Add sparkling wine to the pan. Reduce by half.
- Add strained morel liquid. Reduce again.
- Add remaining cream and thyme.
- Simmer until thickened.
- Taste and add seasoning if needed.
- Finish the dish - 4-5 minutes:
- Return chicken to the pan with whole morels.
- Simmer a few minutes until everything is glossy and irresistible.
- Cook chicken to an internal temperature of 165°F (74°C).
And there you have it - Mushroom Stuffed Chicken Breast Recipe is a thoroughly beautiful meal made in just a few minutes!
Expert Chef Tips for Mushroom-Stuffed Chicken Breast
- Don't rush the browning, the color = flavor.
- If the sauce reduces too much, add a little stock.
- Taste as you go. French cooking is all about adjusting seasoning and ingredients.
- If using dried morels, strain the soaking liquid twice to remove grit.
Secrets From My Kitchen to Yours
- I always keep a small stash of dried morels for "emergency elegance."
- A tiny squeeze of lemon at the end brightens the whole dish.
- If serving guests, warm the plates - it keeps the sauce silky longer.
- Don't tell anyone, but this sauce is divine on scrambled eggs the next morning. (But, honestly, I wish you would tell everyone. 😉)
What are morels?
They are fungi just like mushrooms, only they are expensive! But you only need a little for big flavor.
What do morels look like?
In the picture above are two morels growing in a forest in Michigan, USA. Morels can be found mainly in temperate areas of North America, Central America, Europe, and Asia, and tend to thrive at the base of living trees or along the trunk of fallen trees. They are not easy to find and can range in color from light beige to dark grey.
What do morels taste like?
I love the way the flavor of morels is described at untamedfeast.com, so I am sharing it with you.
"Words can only go so far. They are often described as earthy and nutty, woodsy and toasted. The flavour is rich and deep, as opposed to strong and distinct but not pungent. Their texture is meaty but in a tender way. Certainly a satisfying morsel of protein, but not squishy or chewy. Morels don't offend palates or overpower dishes, and yet they stand above and apart. Every bite of a meal with morels is the best bite."
Caution
It is important to remember that there are a variety of wonderful mushrooms to cook with, but there are also a wide variety of poisonous ones to consume. It is a safer practice to let the experts do the foraging.
As shown in this picture, there is a plethora of mushroom types. They are all touted by many people as having health benefits. We eat mushrooms often, and I love these recipes: Bacon, Mushrooms, Spinach, With Cheese Crepes, Coconut Beef Curry With Mushrooms, and this Mushroom Paté Recipe for snacking and when guests come over.
💁🏻♀️What To Serve With Stuffed Chicken Breast Mushroom?
- Rice Pilaf: A fragrant and light rice dish cooked with aromatic herbs and spices, such as basmati rice with saffron, herbs, and cardamom pods.
- Mashed Potatoes: Creamy mashed potatoes are always a classic choice. You can prepare them plain or add flavors like roasted garlic, Parmesan cheese, or chives.
- Asparagus: Cook asparagus spears according to the directions, and rather than make a hollandaise sauce to serve on it, the sauce from the chicken with morels will be delicious on the asparagus, too.
🍷 Wine Pairing
- White Burgundy (classic and perfect)
- Chardonnay (oaked or lightly oaked)
- Champagne or Sparkling wine (yes, absolutely). Want to know the difference between the two?
- Pinot Noir (if you prefer red - its earthiness loves mushrooms)
❄️Storage
Refrigerator
• Store in an airtight container for up to 3 days.
• Reheat gently on the stovetop with a splash of cream or stock.
Freezer
• Freeze for up to 2 months.
• Thaw overnight in the fridge.
• Reheat slowly to preserve the creamy texture.
NOTE: To reheat cream sauces successfully without separation, add some crème fraîche. It is like having a crown jewel in your kitchen arsenal. Learn how to make crème fraîche yourself with my recipe. Its easy!
❔FAQ
Yes! Prepare the chicken and sauce separately, refrigerate, then combine and reheat gently before serving.
Use shiitake or oyster mushrooms - they mimic the meaty texture beautifully, or simply increase the number of button mushrooms.
Absolutely. Replace wine with more chicken stock and add a teaspoon of white wine vinegar or lemon for brightness.
Yes, refrigerate leftover mushroom-stuffed chicken breast within 2 hours of cooking.
It can be frozen in an air-tight container for up to 2 months. Thaw in fridge overnight, reheat until piping hot throughout the chicken breast.
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📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Mushroom Stuffed Chicken Breast
Equipment
- Heavy bottomed frying pan
- Sharp knife
- Cutting board
- Silicone spatula or
- Wooden spoon
- Small bowl for soaking morels
- Fine mesh strainer
- sturdy toothpicks
Ingredients
- 4 skinless chicken breasts
- 6 shallots thinly sliced
- 4 tablespoons butter
- ¾ cup sparkling dry wine or champagne
- 3 tablespoons brandy
- 1½ cup fresh morel mushrooms chopped
- 1½ oz OR dried morels
- 4 oz button mushrooms thinly sliced
- ¾ cup thick cream
- ¼ teaspoon dried thyme
- 1 cup chicken stock
- Salt and ground black pepper
- 1 tablespoon olive oil
- sturdy toothpicks
Instructions
- Fresh morels rinse them under running water in a strainer.
- If dried: rinse well, soak in warm water for 20 minutes, strain, and save the soaking liquid.
- For both dried or fresh morels place them in a heavy-bottomed pan with the stock and bring to a boil.
- Remove from the heat and leave to stand for about 1 hour
- While the mushrooms stand in the hot water for 1 hour, move forward to measuring the other ingredients, chopping the shallots and Step 3 preparing and cooking the chicken. This will go a long way to reducing the total recipe time by an hour.
- Strain the morels through a fine sieve and keep the liquid
- Slice the morels but keep a few whole ones aside for later
- Melt half the butter in a heavy bottomed pan and sauté the shallots until they are soft but not browned.
- Add the morrels and the button mushrooms and cook for 3 minutes, stirring often.
- Season at this stage and add the brandy and ⅓ of the cream.
- Reduce the heat and simmer until most of the liquid has evaporated.
- Remove this mixture from the pan and keep aside until cool.
- Prepare the chicken breasts for stuffing by making a pocket in each one - cut a slit along the thick edge, but do not cut all the way through.
- Fill each of the chicken breasts with some of the morel mixture and close the slit - use a toothpick if necessary.
- Melt the remaining butter along with the olive oil (this prevents the butter from burning) and cook each of the chicken breasts for about 10 minutes until golden brown on each side. Turning the stuffed breasts carefully.
- Arrange the chicken breasts on a warm plate and set aside.
- Add the wine or champagne to the pan and boil, reducing it to half.
- Add the strained morel cooking liquid and boil again and reduce by half.
- Add the remaining cream and thyme. Simmer the sauce until it thickens, about 5 minutes.
- Taste the sauce at this stage and add seasoning if necessary.
- Return the chicken to the pan with any juices, along with the whole morels, and simmer for 4-5 minutes.
- And there you have it - Stuffed Chicken Breasts with Morels - a thoroughly beautiful meal made in your own kitchen!
Notes
- Don't rush the browning, the color = flavor.
- If the sauce reduces too much, add a little stock.
- Taste as you go. French cooking is all about adjusting seasoning and ingredients.
- If using dried morels, strain the soaking liquid twice to remove grit.
- A tiny squeeze of lemon at the end brightens the whole dish.
- If serving guests, warm the plates; it keeps the sauce silky longer.
- This sauce is divine on scrambled eggs the next morning.
Loved it, tweaked it, or not your "cup of tea"... I’d really love to hear how it went for you.