Chicken in Morel Cream Sauce

Place the morels in plenty of lukewarm water and let soak until softened, about 30 minutes. Lift the morels from the soaking liquid, strain the liquid through a coffee filter and reserve. Thoroughly rinse the morels. Meanwhile rinse the leek, clean, cut diagonally into rings, and blanch 5 minutes in boiling salted water. Drain, rinse under cold water and drain. Peel and finely chop the shallots. Season the chicken breasts with salt and pepper. Preheat the oven to 120°C (approximately 250°F). Heat the clarified butter in an ovenproof skillet and sear on both sides.  Transfer to the oven and cook until just cooked through, 10-15 minutes more. Lift the chicken from the pan and set aside. Add the shallots to the pan and saute until tender. Deglaze the pan with port wine, chicken stock and 100 ml (approximately 3 1/2 ounces) of the mushroom soaking liquid and bring to a boil. Cook until reduced by half. Puree the sauce and season. Stir the morels and cream into the sauce, bring to a boil, reduce to a simmer and cook 3 minutes. Add the leek, gently heat and season with salt, nutmeg and pepper.