Chicken Breast with Morel Sauce

Steps

1. 1
   The night before, soak the dried morels in cold water to fully rehydrate them slowly. Keep the flavorful soaking liquid for later.
2. 2
   Poach the chicken breast in chicken stock at a gentle simmer for about 20 minutes. Remove the chicken and set aside, reserving some of the stock.
3. 3
   Melt butter in a pan and sauté crushed garlic and fresh thyme until fragrant.
4. 4
   Add the chopped cremini mushrooms and sweat until softened, then stir in the chopped shallots. Season with salt and black pepper.
5. 5
   Deglaze with the reserved morel soaking liquid and chicken stock, then reduce the mixture by about two-thirds.
6. 6
   Strain the liquid back into the pan, add the rehydrated morels and heavy cream, bring to a boil, and simmer for about 20 minutes.
7. 7
   If available, finish with a splash of vin jaune, and swirl in a few knobs of butter just before serving for a glossy finish.
8. 8
   Slice or plate the poached chicken breast, spoon the morel cream sauce over it, and serve.