Drain the morels, reserving the soaking liquid, and press them to extract as much liquid as possible. Rinse the morels, drain, and press to dry. Cut larger morels into smaller pieces and set aside. Strain the reserved liquid through a cheesecloth-lined sieve to remove any sand or impurities, and keep 100 ml.

Season the chicken breasts with salt and pepper. In a large pan, melt the butter over medium heat until foamy. Add the chicken breasts and lightly brown them for 3 minutes on each side. Remove them from the pan and set aside. In the remaining fat in the pan, sauté the soaked morels and button mushrooms for 1–2 minutes.

Meanwhile, bring the sherry wine or wine to a boil in a small saucepan for 30 seconds, then add it to the mushrooms along with the reserved morel liquid and a pinch of salt. Pour in the cream and bring to a boil. Return the chicken breasts to the pan, making sure they are covered by the cream sauce. Reduce the heat to low and simmer for 10 minutes, depending on the size of the chicken breasts, until just cooked through.

While the chicken cooks, place the leeks in a saucepan, pour in the boiling water, and add the salt and butter. Cover and cook for 5–10 minutes until tender.

Using a slotted spoon, remove the chicken breasts and place them in a warm dish. Keep warm.
Quickly bring the sauce to a boil to reduce it until it’s thick enough to coat the back of a spoon. Taste and adjust the seasoning. Return the chicken breasts to the sauce to warm through for 2 minutes.

Using a slotted spoon, remove the leeks from their liquid and arrange them on warmed plates. Place the chicken breasts on top and pour the morel sauce around them. At this point, your kitchen will be filled with divine aromas.
Serve with a well-chilled bottle of Jura wine for the perfect experience. Enjoy your meal!