3/4 cup chicken broth
1 ounce dried cepes, morels or trompettes des morts, or a combination of all three, thoroughly rinsed under running water and drained
1/2 pound fresh cultivated mushrooms
4 tablespoons butter
1/4 cup finely chopped shallots
salt and freshly ground pepper, to taste
1/3 cup medium Port wine
1/3 cup heavy cream
3 boneless chicken breasts, skinned and halved
chopped parsley (garnish)

Pour boiling chicken stock over dried cepes in a small bowl; let stand 2 hours. Clean fresh mushrooms and slice thinly. Melt butter in skillet; add shallots and saute gently 5 minutes without browning. Drain cepes, reserving liquid, and chop fine. Add cepes and sliced fresh mushrooms to the skillet, season with salt and pepper, and saute over medium heat, stirring occasionally, 10 minutes. Preheat oven to 325. Add reserved soaking liquid, the Port and heavy cream to the skillet with the mushrooms and simmer for another 5 minutes, until slightly thickened. Spoon mushroom mixture into shallow baking dish. Arrange chicken breasts in a single layer over mushrooms. Season with salt and pepper and cover the baking dish tightly with foil. Bake 20 minutes; sprinkle with parsley and serve immediately. 6 portions