*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Poultry                          Russian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Chicken Stock Or Canned
    1       oz           Dried Morels -- Rinsed
    1       lg           Whole Boneless Chicken
                         -Breast -- (About 1 1/2 Lb)
    7       oz           Ground Chicken Meat
    1       lg           Egg -- Slightly Beaten
    2       tb           Fresh Parsley -- Chopped
    1       tb           Fresh Dill -- Finely Chopped
                          -- Salt And Freshly
                         -Black Pepper, To Taste
      1/3   c            Dry White Wine
      1/2   c            Heavy Or Whipping Cream
    2       tb           Unsalted Butter -- Chilled And
                         -Cut Into Pieces
    2       ts           Dry Vermouth
   Bring 1/2 cup of the chicken stock to a boil and pour
   over the morels in a heatproof bowl.  Soak for 1 hour,
   then drain, (Reserve the liquid) and chop fine.
   Strain the soaking liquid through a coffee filter and
   set aside. Place each chicken breast half between two
   sheets of waxed paper and pound with the flat side of
   a meat pounder until thin.  In a small bowl, combine
   the ground chicken, egg, 1 tb of the parsley, the dill
   and 2 tbls of the chopped morels.  Season with salt
   and pepper and mix well. Place half of the filling
   along the long side of each breast half, tuck in the
   ends and roll up.  Secure with a wooden toothpick.
   Place the chicken rolls in a medium-sized saucepan and
   add the morel soaking liquid, the remaining broth, the
   wine and the remaining morels.  Bring the liquid to a
   boil, then reduce the heat to low, and partially
   cover, poaching the chicken until cooked through, 20
   minutes.  With a slotted spoon, remove the chicken to
   a heated platter.  Over medium-high heat, reduce the
   poaching liquid to 1/2 cup, 15 minutes.  Add the cream
   and cook for 7 minutes longer. Remove the pan from the
   heat and whisk the butter and the vermouth until well
   blended in the liquid.  Stir in the remaining parsley
   and season with salt and pepper to taste.
   To Serve, cut the rolls into 1/2-inch slices and spoon
   the sauce over them.
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