Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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