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1
Heat 2 teaspoons of butter in a large, wide pot over medium-high heat.
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2
Add the chicken breasts and sear until browned, about 4 minutes per side.
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3
Remove the chicken from the pan.
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4
Lower the heat to medium, place 1 teaspoon of butter and the shallots in the pan and cook, stirring constantly, for 30 seconds.
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5
Add the broth, wine and thyme and bring to a simmer.
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6
Add the chicken and bring back to a simmer.
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7
Cover and cook until the chicken is cooked through, about 20 minutes.
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8
Remove the chicken and tent with foil to keep warm.
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9
Increase the heat and simmer the liquid until it has reduced to 1 cup, about 10 minutes.
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10
Remove the thyme.
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11
Meanwhile, bring a large pot of water to the boil.
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12
Add the asparagus and blanch until crisp-tender, about 3 minutes.
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13
Drain and rinse under cold water.
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14
Heat the remaining butter in a large nonstick skillet over medium heat.
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15
Add the asparagus and the morels and saute until tender, about 4 minutes.
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16
Season with 1/2 teaspoon of salt and pepper to taste.
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17
Stir the cream, 1 teaspoon of salt and pepper to taste into the sauce.
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18
Adjust seasoning if necessary.
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19
Divide the chicken among 4 plates and spoon the sauce over it.
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20
Place the asparagus and morels around the chicken, sprinkle with parsley and serve immediately.
