b'Chicken Scaloppine withLeeks and Morels SauceNICK STELLINOServes 4 2 pounds chicken scaloppine, divided1 teaspoon salt1 teaspoon pepper6 to 8 tablespoons flour8 to 10 tablespoons Pompeian Extra Light Olive Oil, divided4 tablespoons grated Parmesan cheese FOR THE LEEKS AND MORELS SAUCE:5 cups chicken stock1 ounce dried morel mushrooms2 tablespoons Pompeian Extra Virgin Olive Oil4 leeks, white part only, cut in half lengthwise, washed and then thinly sliced1 tablespoon garlic, chopped (about 2 to 3 garlic cloves)2V tablespoons chopped fresh parsley, divided V red bell pepper, seeded and cut into small diceV yellow bell pepper, seeded and cut into small diceX cup sherryV cup cream (optional) 2 tablespoons butterSalt and pepper to tasteTO PREPARE THE LEEKS AND MORELS SAUCE: Bring the chicken stock to a boil, turn off the heat, and add the morels. Mix well and let the dried morels steep in the hot stock for 30 minutes. Strain the morels and reserve both the stock and the morels for later use. When theyre cool enough to handle, cut the morels in half lengthwise. In a saucepan, add the olive oil and cook over high heat for 1 to 2 minutes. Reduce the heat to medium, add the leeks, and cook for 1 to 2 minutes. Add the garlic and V tablespoon parsley, and cook for 1 more minute, stirring well. Add the bell peppers and the reserved morels, and cook for 2 more minutes, stirring well. Increase the heat to high and add the sherry. Stir well and cook for 1 to 2 minutes until the sherry is reduced by half.Add the strained chicken stock to the mixture and bring to a boil over high heat. Cover, then reduce the heat to medium-low and cook for 15 to 20 minutes.Strain the sauce into another saucepan. Place the strained leeks-peppers-morels mixture in another saucepan and keep warm to serve later, with the scaloppine. For presentation purposes, 41'