Recipe for chicken supreme with morel sauce, roasted pumpkin, and crushed potatoes.

Preparation and cooking of the meat: Trim the fillets into a cone shape, then season with salt and pepper. Roll the fillets in plastic wrap, tightening one end and leaving the other slightly looser. Double the wrap and tie knots at each end. Bring a large pot of water to a boil. Cook the fillets for 20 minutes, then remove them from the water. Let them cool slightly, then remove the wrap. Keep them refrigerated until you are ready to sauté them in butter just before serving.

Preparation of mashed potatoes: Peel and dice the potatoes. Cook them in a pot of salted water for about 20 minutes. Once cooked, drain the potatoes and mash them with a potato masher. Add chopped parsley, 100 g of butter cut into pieces, salt, and pepper. Mix until the butter is melted and add 20 cl of cream, then mix again. Keep warm.

Preparation of the sauce: Rehydrate the morels in a bowl with cold water. Let them sit for 30 minutes, then strain through a sieve to drain the morels and keep the water. Place the morel water in a saucepan and reduce it almost to dry. Add 20 g of butter and the minced shallot, and lightly sauté. Then add the morels, crushed garlic, and let the mushrooms release their moisture for about 5 minutes. Deglaze with wine, add 40 cl of cream, and adjust the seasoning. Let it simmer for another 5 minutes on low heat and set aside.

Preparation of the squash: Preheat the oven to 180 °C. Wash the squash and cut it in half. Remove the seeds and cut it into equal slices. In a bowl, mix 5 tablespoons of olive oil, salt, pepper, and four spices. Arrange the slices on a baking sheet lined with parchment paper. Brush both sides and bake for 30 minutes. Halfway through cooking, turn the slices over.

Preparation of the leaves for decoration: Preheat the oven to 150 °C. Whisk together 20 g of flour with 25 g of egg white. Add 12 g of cold butter and drops of food coloring. Beat everything together to obtain a smooth dough. Spread the dough onto a silicone mat. Scrape it so that only the filled impressions remain. Place the mat on a rack and wait for 9 minutes. After this time, the leaves will detach on their own. Remove them from the oven and place them on absorbent paper. They can easily be stored for 3 days in a cupboard.

To finish the plating: Melt 50 g of butter in a large skillet. When it turns a hazelnut color, add the chicken fillets. Brown them on all sides. Fill a round mold with the mashed mixture in one corner of the plate. Gently lean a slice of squash against the mash. Place a decorative leaf on the puree. Drizzle a sauce in front and pour over with more. Serve immediately.