Soak the morels in lukewarm water. Cut onion in half and fry with the cut side in a frying pan without fat. Clean and coarsely dice greens.
2. cover chicken breast just with water and let it boil. Add bay leaf, onion, greens, peppercorns, salt and cloves to chicken breast form. Make quietly at low temperature for 30 min.
3. remove chicken breast from clear soup, drain and cool a little. pour clear soup through a fine sieve, cool the same. Remove chicken breast, removing skin and fat. Cut meat pieces into 2 cm thick cubes and set aside with lid closed.
4. Melt 40 g butter in a saucepan. Sauté flour in it without coloring. Add 1 liter of the chicken stock and white wine, cook for 10 minutes while stirring. Clean mushrooms and cut into quarters, squeeze morels, coarsely chop. Heat 20 g butter. Sauté mushrooms in it, season with salt and season with pepper. Cut tomatoes into quarters, remove seeds and cut flesh into fine cubes.
Bring meat and mushrooms to a boil in the sauce. Warm peas and tomato cubes in the sauce at low temperature. Stir whipping cream and egg yolk, bind the egg mixture with it, do not make more. Pluck tarragon leaves, chop finely and sprinkle into the sauce. Season with salt, pepper and juice of one lemon.
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