Recipes

In a large pot bring salted water to a boil, add asparagus and simmer until tender (about 4 minutes).

Drain asparagus and submerge in iced water (an ice bath) to stop the cooking process.

In a saucepan over medium heat, bring chicken stock to a boil, add the chicken breasts and simmer for 10 minutes.

Remove and cover with foil.

Reduce the remaining chicken stock by half and set aside.

In a saucepan on medium heat, add butter and shallots, cook until tender.

Add the morels or chanterelles and cook for 2-3 minutes.

Next, add the Domaine Carneros Rosé, reducing the liquid to half.

Add the remaining chicken stock to and reduce total liquid by half.

Stir in the cup of heavy cream and simmer until the sauce coats the back of a spoon.

Season with salt and freshly ground white pepper.

Remove the asparagus from the ice bath, halve and add to the chicken stock cream mixture along with the tarragon leaves.

To Serve:

Cut each chicken breast into 3 pieces, place in the center of a warmed plate and spoon the morel & white asparagus cream onto the chicken garnishing with a tarragon sprig. (We recommend this dish to be served over brown or wild rice).