Morel Sauce

Servings: 6

Notes:  For the Mushroom Wellington.  This recipe was written by Terrance Brennan.

Ingredients:

1 tablespoon butter
1 medium shallot, minced
2 cups morels, loosely packed
1/2 cup white wine
3 cups chicken stock
1 cup heavy cream
Salt and pepper, to taste

Instructions:

1. Place butter and minced shallot in a 1-quart sauce pot over medium heat. Cook until translucent. Add morels and a pinch of salt. Cook for 3 minutes, stirring occasionally. Add white wine and reduce by two-thirds. Add heavy cream, turn down the heat and simmer for 20 minutes, until the sauce coats the back of a spoon.

2. Season with salt and pepper to taste. Keep warm until ready to serve with chicken breasts.