By Chef Nick Krug

Yield: 4 servings

Ingredients:
4 (4 ounce) chicken supremes*
1 cup wild mushroom duxelles, recipe below
1 cup morels, dried, juice
strained and 2 cups reserved
4 tablespoons unsalted butter
2 tablespoons shallots, minced
1 tablespoon garlic, minced

Directions:

1. Work skin loose from around joint and from breast. Stuff 1/4-cup spoonful of duxelles under skin.

2. Roast at 450° for 8 to 10 minutes, until juices run clear and chicken is golden brown.

3. Reconstitute morels in 2 cups hot water, about 10 minutes. Place strainer lined with paper towel over larger container. Drain liquid into container. Reserve. Rinse morels.

4. Add 1 tablespoon butter, shallots, and garlic to preheated sauté pan; stir. Add morels; stir to coat. Add reserved juice. Reduce by half. Simmer 5 minutes.

5. Add 3 tablespoons butter. Stir, and move pan back and forth to create a velvety smooth sauce. Season with salt and pepper. Keep warm and serve over the roasted supremes of chicken.

*Ask your butcher for this cut that includes a portion of the wing and bone.

Note: Serve with a side of steamed asparagus.