In a small saucepan, bring the broth to a boil. Remove from heat. Add the morels and chanterelles. Leave to rehydrate for about 30 minutes. Set aside.

In a bowl, dissolve cornstarch in water and add to broth mixture and mushrooms.

In a large skillet or large saucepan, brown chicken in butter.

Add salt and pepper. Add the onion, garlic and cook about 2 minutes. Deglaze with whiskey.

Add broth mixture and mushrooms, cream and mustard.

Bring to a boil, stirring. Cover and simmer gently for about 45 mnutes or until chicken is cooked.

Serve hot on a bed of rice or noodles