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1
Put morels in mixing bowl and add warm water to cover.
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2
Let stand 30 minutes or longer.
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3
Drain.
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4
Put each chicken breast half on flat surface, trim off all remnants of fat and sprinkle with salt and pepper.
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5
Heat 1 tablespoon of butter in small heavy skillet and add 1 tablespoon of shallots.
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6
Cook, stirring, until wilted.
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7
Add drained morels, salt and pepper.
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8
Cook, stirring, about 1 minute and add 1/2 of wine.
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9
Cook until liquid is reduced by half.
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10
Add cream and cook 2 minutes.
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11
Heat 2 tablespoons of butter in skillet large enough to hold chicken in one layer.
-
12
Add chicken pieces and cook over moderately high heat.
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13
As chicken pieces cook, stir gently without turning about 3 minutes or until nicely browned.
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14
Turn and continue cooking about 5 minutes.
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15
Transfer chicken to warm serving dish, arranging neatly.
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16
Add remaining shallots to skillet and stir briefly.
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17
Add remaining wine and stir to dissolve brown particles that cling to bottom of pan.
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18
Cook down until not quite evaporated.
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19
Add chicken broth and cook 1 minute.
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20
Heat morels in cream and spoon around chicken.
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21
Swirl remaining tablespoon of butter into sauce with chicken broth and spoon over chicken pieces.
