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1
To prepare the morels: drain the morels, reserving the soaking liquor, and squeeze to extract as much of the liquor as possible.
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2
Rinse the morels, drain and squeeze dry.
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3
Cut larger morels into smaller pieces; set aside.
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4
Pass the reserved liquor through a muslin-lined sieve to remove any sand or grit and save 100ml.
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5
To cook the chicken: season the breasts with salt and pepper.
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6
In a large frying pan, melt the butter over a medium heat until it is foaming.
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7
Add the chicken breasts and colour lightly for 3 minutes on each side.
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8
Remove from the pan and reserve.
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9
In the fat remaining in the frying pan, soften the soaked morels and button mushrooms together, for 1-2 minutes.
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10
Meanwhile, boil the sherry or wine in a small pan for 30 seconds.
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11
Add the sherry or wine to the mushrooms with the reserved morel liquor and a pinch of salt.
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12
Pour in the cream and bring to the boil.
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13
Place the chicken breasts back in the pan, making sure the cream sauce covers them.
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14
Lower the heat to a gentle simmer and cook for 10 minutes, depending on the size of the chicken breasts, until they are just cooked through.
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15
To cook the leeks: while the chicken is cooking, put the leeks into a saucepan, pour on the boiling water and add the salt and butter.
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16
Cover and cook at a full boil for 5-10 minutes until tender.
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17
To finish the dish: using a slotted spoon, lift out the chicken breasts and place in a warm dish; keep warm.
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18
Boil the sauce rapidly to reduce until it is thick enough to coat the back of a spoon.
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19
Taste and adjust the seasoning.
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20
Place the chicken breasts back in the sauce to reheat for 2 minutes.
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21
To serve: with a slotted spoon, lift the leeks from their liquor and arrange on warmed plates.
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22
Sit the chicken breasts on top and pour the morel sauce over and around.
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23
By this time your kitchen will be filled with heavenly smells.
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24
Accompany with a chilled bottle of Jura wine for a perfect moment.
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25
Bon appetit.
