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1
In a small heavy saucepot boil water with sugar, without stirring, until a golden caramel.
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2
Remove pot from heat& carefully add red-wine vinegar& 1 tablespoon Balsamic vinegar down side of pan.
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3
Stir mixture over moderate heat until caramel is dissolved, about 3 minutes.
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4
Remove from heat.
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5
In a heavy saucepan saute the Morel Mushrooms in butter, stirring over moderate heat until the liquid from the mushrooms is evaporated, about 5 minutes.
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6
Transfer mushrooms with a slotted spoon to a bowl& reserve.
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7
Add shallots& garlic to pan& cook, stirring until golden.
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8
Stir in wine& boil until reduced to about 1 cup, about 15 minutes.
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9
Add chicken broth& the reserved morel soaking liquid& reduce to about 1 1/4 cups, about 15 minutes.
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10
Remove pan from heat& stir in caramel mixture, chives& parsley.
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11
Add mushrooms to sauce with salt& pepper to taste.
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12
If desired, stir in additional Balsamic vinegar, 1 teaspoon at a time& lemon juice.
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13
Wilt the red chard& set aside.
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14
Slightly season the flattened breasts with salt, pepper,& just a little bit of allspice (do not overdo allspice).
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15
Place each breast onto a leaf of Chard.
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16
Place a sauteed black trumpet mushroom in the middle of each breast.
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17
Place Morel mushroom mix in middle of each breast.
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18
Roll up the breasts.
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19
Wrap each breast in saran wrap& then tie both ends together, which will keep the saran wrap from opening.
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20
Cook in boiling water 16 minutes for medium rare.
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21
Remove& serve topped with the Morel Sauce.
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22
NOTE: This recipe is best with duck breasts, rather than chicken breasts, but duck breasts can only be gotten in a specialty gourmet store& are usually expensive.
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23
However, if you wish to really treat yourself or impress someone, use duck breasts.
