1/2 oz. dried porcini mushrooms
4 oz. skinned chicken thigh meat, cut into pieces
1 egg
2 tbsp. finely chopped fresh Italian parsley
2 tbsp. snipped fresh chives
1 tbsp. chopped fresh tarragon
Salt and freshly ground pepper
4 (4 oz.) boneless chicken breasts, skinned
4 c. unsalted chicken stock
1 c. dry white wine
1 c. whipping cream
6 tbsp. (3/4 stick) unsalted butter, cut into pieces

Place mushrooms in small bowl. Cover with boiling water. Let soak until softened, about 30 minutes. Drain well; squeeze dry. Cut out any hard stems and discard. Mince enough mushrooms to equal 3 tablespoons (reserve any remainder for another use).

Grind chicken thigh meat to coarse paste in processor using on/off turns (or meat grinder). Add egg and blend 5 seconds. Transfer to bowl. Mix in mushrooms, parsley, chives, tarragon, salt and pepper. (Can be prepared one day ahead.) Cover and refrigerate.

Flatten chicken breasts using meat mallet or rolling pin to the thickness of 4 inches. Divide filling among chicken breasts, spreading evenly and leaving border. Starting at short end, roll each chicken breast up jelly roll style, enclosing filling completely. Roll each up tightly in aluminum foil; seal ends. Bring stock and wine to a boil in heavy large saucepan. Reduce heat to low.