b'pick 12 of the best-looking pieces of morels to decorate the 4 servings of scaloppine. Place the morel pieces in a small saucepan and keep warm.Bring the strained sauce to a boil over high heat, then reduce the heat to medium. Cook for 10 to 15 minutes. The sauce can be made up to this point the day before. It will keep fresh in the refrigerator for 2 days.When ready to serve, add the optional cream and cook over medium heat for 5 more minutes, then add the butter and stir well until all of the butter is incorporated into the sauce. Add salt and pepper to taste, sprinkle with the remaining 2 tablespoons chopped parsley, and serve.TO PREPARE THE SCALOPPINE: Sprinkle the scaloppine with the salt and pepper. Dust the scaloppine lightly with the flour, shaking to remove the excess. Heat half of the olive oil in a large saucepan on high, and quickly brown half of the chicken on both sides for 2 minutes. Remove from the pan and place on a paper-lined platter. Cover with foil and keep warm. Add the remaining oil to the pan and repeat with the remaining pieces of chicken.Add the Parmesan to the leeks-peppers-morels mixture left over from the preparation of the leeks and morels sauce, and keep warm over low heat.TO SERVE: Place a quarter of the leeks-peppers-morels mixture in the middle of each plate. Place the chicken scaloppine around the mixture and drizzle the sauce around each serving. Decorate by placing 3 pieces of the warm morels reserved from the leeks-peppers-morels mixture on top of each serving of scaloppine.42'