Soak the porcini mushrooms in the water to hydrate, about 30 minutes; drain and chop.
Sauté the sliced mushrooms in butter until tender.
Add salt and pepper to taste.
Add 1/4 cup brandy; simmer briefly to cook off alcohol.
Add cream and simmer for 2 minutes.
Cover the warm chicken with the hot sauce.
Garnish with sprigs or chopped parsley.