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1
Soak morels in 3 cups very hot water for 30 minutes to re-hydrate.
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2
Lift them carefully from the hot water in order to leave any grit behind in the liquid.
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3
Discard the liquid, and dry the morels lightly with paper towels.
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4
Cut morels crosswise into 1/4-inch to 3/8-inch wide slices and set aside.
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5
Sprinkle chicken breasts with salt and pepper.
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6
Dredge chicken in flour, and shake off excess.
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7
Heat half the clarified butter (1/8 cup) in a large saute pan, and cook the chicken over medium heat for about 8 to 10 minutes.
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8
Flip the chicken and brown on the second side, 4 to 5 minutes more.
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9
Remove to an ovenproof casserole dish.
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10
Add the rest of the clarified butter (the other 1/8 cup) to the same saute pan, add the morels and button mushrooms, and cook gently over low heat for 2 minutes.
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11
Then add the Madeira and reduce the liquid by half.
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12
Preheat oven to 375 degrees F.
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13
When the liquid is reduced, add the beef stock and heavy cream and bring to a gentle boil.
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14
Let the mushroom sauce cook until mixture starts to thicken, about 5 to 10 minutes.
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15
Pour the sauce over the chicken and bake covered in the oven until done, about 25 to 35 minutes.
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16
Sprinkle with fresh lemon juice and serve.
