Great produce is the cornerstone of my food philosophy and I find the freshness and quality of their fish outstanding.More About Nick Nairn
1. Skin the breasts and slice the meat vertically, across the grain of the meat, into even-sized thin escalopes - about 4 pieces per breast. Season with salt and pepper.
2. Heat a large frying pan over a medium heat and add the oil. Add the chicken pieces one at a time, ensuring they are not on top of each other. Leave them alone in the pan to allow a nice crust to form. Turn over and cook for another 2-3 minutes as above.
3. Add the butter, the soaked morels (retain the liquid for later) and quartered chestnut mushrooms to the pan, moving them around in the butter for a good colour. Pour in the wine and deglaze, scraping all the flavour and caramelised pieces from the bottom of the pan. Reduce by half, then add the stock plus 2 tablespoons of the strained mushroom soaking liquid and reduce by half again.
4. Add the cream and chopped tarragon and bring to a simmer. Further reduce the sauce by a quarter until it has a good coating consistency on the back of a spoon. Check the seasoning and serve on warmed plates with boiled new potatoes and buttered green beans on the side.