Drain the soaked morels and squeeze them to extract water, reserving the liquid.
Strain the morel liquid through a fine sieve and measure 50ml for the sauce.
Wash the morels in water to remove sand, squeeze dry, and chop roughly.
Season chicken with salt and pepper, then brown in 14g foaming butter for 3 minutes per side.
Sauté both mushroom types in the pan for 2 minutes and season with salt.
Add the wine, 50ml mushroom juice, and cream to the pan and bring to a boil.
Return chicken to the pan and simmer gently for 7 to 10 minutes until cooked.
Remove chicken and boil the sauce until it reduces enough to coat a spoon.
Boil 200g water with salt and butter, then cook the leeks covered for 3 minutes.
Drain the leeks and add them to the sauce if desired.
Reheat the chicken in the sauce for 2 minutes before serving.