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Another great recipe from Domaine Carneros.


  • 1 lb. white asparagus cleaned and peeled
  • 1 quart chicken stock
  • 4 large free range chicken breasts, boneless and skinless
  • 1 tbl. butter
  • 1 shallot finely diced
  • 2 cups morel or chanterelle mushrooms, cleaned and sliced
  • 1/4 cup brut champagne
  • 1 cup heavy cream
  • 1 sprig Tarragon leaves picked
  • salt & freshly ground white pepper


  • 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).

Categories: Dinner  Main Dish  Mushroom  Poultry 

Author Credit: Domaine Carneros

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