Sauté of chicken with morels from Keep it Simple: A Fresh Look at Classic Cooking (page 55) by Richard Whittington and Alastair Little

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • luke_i8msqc on May 02, 2026

    Deep rich flavours and relatively straightforward to make. Used half the amount of Morels recommended which was plenty (and the full amount would cost about £20!). End result doesn’t look much like the picture - far more creamy sauce.

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