Chicken Breasts with Creamy Morel Sauce

Peel the shallot and finely chop. Quickly rinse the morels in cold water to remove any dirt and sediment and halve or quarter. Trim the leek, rinse and cut into 1-2 cm (approximately 1/3-3/4 inch) pieces. Rinse the chicken breasts, pat dry, season with salt and pepper and sear in butter until golden brown on both sides. Remove from the pan and keep warm. Add the shallots to the pan, sauté until softened, deglaze with wine, bring to a boil and cook until evaporated. Add the cream, broth, leeks and morels and cook until the leeks are softened. Remove from the heat, add the chicken breasts and set aside for 5 minutes to poach. Season with salt, pepper and lemon juice and serve.