Dried morels get a quick soak in hot water, which renders a super-flavorful broth that adds another layer of richness to the cream sauce. It's classic, comforting, and just as good, if not better, than a warm hug on a cold day.

Ingredient

• 1 ounce dried morel mushrooms

• 1 cup very hot water

• 6 boneless, skinless chicken breast halves

• 1 3/4 teaspoons kosher salt, divided

• 1/2 teaspoon black pepper

• 1/4 cup unsalted butter

• 1 medium shallot, minced

• 2 tablespoons all-purpose flour

• 1/2 cup dry white wine

• 1/2 cup heavy cream

• 1 tablespoon fresh tarragon leaves, chopped, plus more for garnish

Direction

1. Cover dried morels with 1 cup very hot water. Let stand until plump, about 15 to 20 minutes. Remove mushrooms, and set aside; strain soaking liquid to remove any grit. Set liquid aside. Leave small mushrooms whole; cut larger ones in half lengthwise.

2. Sprinkle chicken with 1 1/4 teaspoons salt and black pepper. Melt butter over medium in a large skillet. Add chicken, and cook until barely cooked on both sides, 1 to 2 minutes per side (do not brown). Transfer chicken to a plate.

3. Increase heat to medium-high. Add shallot to skillet; cook until softened, about 3 minutes. Sprinkle shallot with flour; whisk until smooth. Add wine; cook, stirring often, 2 minutes. Whisk in 1 cup reserved mushroom soaking liquid, and return chicken and morels to skillet. Reduce heat to medium-low; cover and cook until chicken is tender and cooked through, about 10 minutes.

4. Remove chicken from pan; whisk in cream, chopped tarragon, and remaining 1/2 teaspoon salt. Serve chicken on warmed plates; garnish with additional tarragon.