Chicken Supreme with Morel Mushrooms and Asparagus

Marinating the Chicken 1. In a bowl, combine olive oil, minced garlic, lemon juice, thyme, salt, and pepper. Mix well to create the marinade.

2.Place the chicken supreme fillets in the marinade. Ensure the fillets are coated evenly. Cover and refrigerate for at least 1 hour.

Making the Morel Mushroom Sauce 1. In a saucepan, melt butter over medium heat. Add sliced morel mushrooms and sauté until tender.

4.2. Sprinkle flour over the mushrooms and stir to combine. Cook for a minute to remove the raw flour taste.

5.3. Slowly pour in the chicken broth while stirring continuously. Allow the mixture to simmer and thicken.

6.4. Add the heavy cream and season with salt and pepper. Stir well and simmer for an additional 2-3 minutes. Set the sauce aside.

Sautéing the Asparagus 1. Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant.

8.2. Add the trimmed asparagus to the skillet and season with salt and pepper. Sauté until the asparagus is tender yet still slightly crisp. Remove from heat and set aside.

Cooking the Chicken Supreme 1. Preheat a skillet over medium-high heat. Remove the chicken fillets from the marinade and sear them in the hot skillet until golden brown on both sides and fully cooked through.

10.2. Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing.

Assembling the Dish 1. Arrange the cooked chicken supreme on a serving platter.

12.2. Spoon the warm morel mushroom sauce over the chicken fillets, ensuring they are generously covered.

13.3. Place the sautéed asparagus alongside the chicken and drizzle any remaining sauce over the vegetables.

14.4. Garnish with chopped parsley and serve with lemon wedges on the side.