Ingredients
2 tablespoons butter
2 medium shallots, minced
1 cup loosely packed fresh morels
1 cup white wine
2 cups chicken stock
1 cup heavy cream
Salt and pepper, to taste

Chicken breasts
Truffle oil
Salt and pepper, to taste

Instructions
Place butter and minced shallot in a 1-quart saucepan over medium heat. Cook until translucent. Add morels and a pinch of salt. Cook for 3 minutes, stirring occasionally. Add white wine and broth and reduce by two-thirds. Add heavy cream, turn down the heat and simmer for 20 minutes, until the sauce thickens. Season with salt and pepper to taste.

Brush chicken breast with truffle oil and add salt and pepper. Grill and serve with Morel Sauce