Chicken Focaccia with Morel Mushroom Cream Sauce

A basic sauce especially designed for dried morel mushrooms, although fresh Morel mushrooms may be used. Preparation time is short, since the dried caps are re-hydrated in the cooking process. Excellent over pasta, chicken breasts, veal, and hot buttered toast.


2 ounces dried morel mushrooms, or 1/2 pound fresh morel mushrooms
3 tablespoons butter
2 tablespoons water or more
1 cup half and half cream
Salt to taste
Pinch of pepper
1/4 cup chicken stock


In a medium-sized saucepan, melt the butter and add the water. Add the dried morel mushrooms and cook slowly (for about 3 minutes) until the caps are soft. Add more water if needed. Add the half and half cream, salt, and white pepper. Simmer for 3 to 5 minutes. Add chicken stock and slowly stir into the sauce. Cook and stir 5 minutes until the sauce thickens.
Bonus: Fry up a piece of bacon and crush into small pieces. Add that to the sauce.


Pound flat one large chicken breast. Pan fry or BBQ the breast and add seasoning to taste.
Cut Focaccia bread in half and cover with butter and garlic salt. Lightly toast bread, add cooked chicken breast on top, cover with morel sauce, and serve