Preheat the oven to 180°C.
Rub the chicken with butter and season with salt and pepper.
Place bacon rashers over the breast and roast in a tin for 60 to 75 minutes.
Drain the soaked mushrooms through a muslin-lined sieve and reserve the liquid.
Wash the mushrooms and cut them into bite-sized pieces.
Melt butter in a pan, stir in flour for one minute, then gradually add wine.
Slowly stir the mushroom liquid and mushrooms into the sauce and cook for 20 minutes.
Stir in double cream, heat through gently, and season to taste.
Carve the chicken and serve on a platter with pan juices and morel sauce.