Grilled Chicken Breasts with Morel Mushroom Sauce

5 boneless chicken breasts
1 pound fresh morel mushrooms, or 2 to 3 ounces dried morels
1 quart whipping cream
3 ounces dry vermouth
2 tablespoons strong chicken stock
salt and pepper to taste
1 dash Worcestershire sauce

In heavy saucepan reduce cream by half or until it thickens. Simmer on low heat for 1 1/2 to 2 hours. DO NOT BOIL.

In another saucepan (on medium high heat) add morels and cook 3-4 minutes. Add vermouth. Cook 2-3 minutes slowly adding cream. Add salt and pepper to taste and dash of Worcestershire sauce. Add approximately 2 tablespoons strong chicken stock.

Broil chicken breasts over charcoal cooking skin side down first. Cook until skin is crisp. Turn and finish cooking 10-15 minutes. Spoon sauce over chicken.

If using dried morels:
Soak in warm water for 20-30 minutes. Discard water and rinse well before using.