FRIDAY NIGHT DINNER Chicken with Morel Mushrooms

Recently, during phone conversations with my father, I've been told of the morels he has found and the wonderful meals of these breaded and fried mushrooms he has eaten this past month.  This week I was the very lucky recipient of the morels pictured above when my neighbor Debbie gave me some of the mushrooms she had been given by another neighbor.  These are highly prized.  The last time I saw fresh morels in the grocery store, they were selling for about $33.00/lb....  I immediately soaked the mushrooms in salt water for about 15 minutes which helps to cleanse them.  I then rinsed and gently dried with paper towels, then did a very large dice and prepared them the way my neighbor Debbie suggested....

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                CHICKEN WITH MORELS IN A WHITE WINE CREAM SAUCE

6 boneless, skinless chicken breasts
1/2 cup flour
salt and pepper to taste
equal amounts of olive oil and butter for the pan
1 cup white wine
2 tablespoons white wine vinegar
Morel mushrooms (as many as you can get your hands on!)
1 large shallot, finely chopped
1 cup cream
fresh tarragon, chopped, for garnish

Dust the chicken breasts with the flour that has been seasoned with salt and pepper.  Heat equal amounts of olive oil and butter in a large saucepan and brown chicken on both sides.  Remove chicken from the pan.  Add white wine and vinegar to the pan and over medium-high heat deglaze the pan drippings.  Add morels and shallots .  Saute' until tender and reduce the liquid.  Add cream and return chicken to the pan.  Warm through and sprinkle with fresh tarragon.