For the chicken:
1 tbsp Unsalted butter
4 Chicken breasts, free range, skin off (approx 180g each)
30g Dried morels soaked in 250ml of water overnight
250g Button mushrooms, washed and quartered
120ml Dry sherry
100ml Morel juice, passed through a fine sieve or muslin, to remove any sand
400ml Double cream
For the leeks:
200g Water, boiling
2 Leeks, medium size, outer leaves removed, washed and cut into 2cm pieces
15g Unsalted butter
Drain the morels, squeeze to extract as much of the soaking water as possible, reserve the water. Then wash the morels in plenty of water to remove any sand. Drain and squeeze excess water from the morels. Chop large morels to size. Reserve.
Season the chicken breasts with salt and pepper. In a frying pan, melt the butter over a medium heat until it is foaming. Add the chicken breasts and colour for 5 minutes on each side, remove from the pan and reserve.
In the remaining fat, soften the soaked, cleaned morels and button mushrooms, for 2-3 minutes, season with a pinch of salt. Add the boiled sherry and allow the alcohol to boil off for about 30 seconds. Then add the morel juice and double cream; bring to the boil and place the chicken breasts back into the pan. The cream sauce must cover the breasts. Lower the heat to a gentle simmer and cook for 10 minutes depending on the size of the chicken breasts. Remove the chicken breasts from the pan and keep warm. Reduce the sauce on full boil until it coats the back of a spoon. Taste and adjust seasoning.
While the chicken breasts are cooking, bring the water, salt and butter to the boil, add the chopped leeks, cover with a lid and cook on full boil for 5-10 minutes.
With a slotted spoon, lift the leeks from their juices and mix in with the morel sauce. Place the chicken breasts into the sauce to reheat for 2 minutes. Taste, correct the seasoning if required. Serve your chicken breasts whole or sliced if you prefer on a bed of the leeks and smothered in the morel sauce.