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15 g dried morel mushrooms, reconstituted, cut into 1/2" pieces
130 ml dry white wine ( such as côtes de jura)
130 ml heavy cream
50 ml sweet wine ( such as vin de paille)
45 ml heavy cream, whipped
Recipe preparation steps
1
Preheat oven to 80°C. Preheat serving plates.
2
Seasonchicken pieces with salt and pepper. Dust with flour and set aside until needed. In the meantime, using a high-sided frying pan large enough to hold the chicken in a single layer, melt butter over medium-high heat. Place the chicken pieces in the hot pan and brown.
3
When browned, drain the pan of excess fat. Add the garlic, shallot, and mushrooms and cook briefly. Add white wine and deglaze. Lower heat and simmer, covered, for 5 minutes. Add cream and continue cooking until almost fully cooked.
4
Remove the chicken from the frying pan and set aside in the oven. Bring the sauce to a boil and reduce sightly. Add sweet wine, whipped cream, and lemon juice. Emulsify with an immersion blender.
5
Divide chicken among warm serving dishes. Top with sauce.
Prep time 
