2 c Chicken Stock Or Canned
-Broth
1 oz Dried Morels; Rinsed
1 lg Whole Boneless Chicken
-Breast; (About 1 1/2 Lb)
-Halved
7 oz Ground Chicken Meat
1 lg Egg; Slightly Beaten
2 tb Fresh Parsley; Chopped
1 tb Fresh Dill; Finely Chopped
;Salt And Freshly Ground
-Black Pepper, To Taste
1/3 c Dry White Wine
1/2 c Heavy Or Whipping Cream
2 tb Unsalted Butter; Chilled And
-Cut Into Pieces
2 ts Dry Vermouth
Bring 1/2 cup of the chicken stock to a boil and pour over the morels
in a heatproof bowl. Soak for 1 hour, then drain, (Reserve the
liquid) and chop fine. Strain the soaking liquid through a coffee
filter and set aside. Place each chicken breast half between two
sheets of waxed paper and pound with the flat side of a meat pounder
until thin. In a small bowl, combine the ground chicken, egg, 1 tb of
the parsley, the dill and 2 tbls of the chopped morels. Season with
salt and pepper and mix well. Place half of the filling along the
long side of each breast half, tuck in the ends and roll up. Secure
with a wooden toothpick. Place the chicken rolls in a medium-sized
saucepan and add the morel soaking liquid, the remaining broth, the
wine and the remaining morels. Bring the liquid to a boil, then
reduce the heat to low, and partially cover, poaching the chicken
until cooked through, 20 minutes. With a slotted spoon, remove the
chicken to a heated platter. Over medium-high heat, reduce the
poaching liquid to 1/2 cup, 15 minutes. Add the cream and cook for 7
minutes longer. Remove the pan from the heat and whisk the butter and
the vermouth until well blended in the liquid. Stir in the remaining
parsley and season with salt and pepper to taste.
To Serve, cut the rolls into 1/2-inch slices and spoon the sauce over
them.
