Thyme-roasted chicken breast w/ morel-madeira
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Boiling water |
| 1 | ounce | Dried morels,rinsed,drained |
| 2 | Chicken breast halves w/skin | |
| 1 | tablespoon | Vegetable oil |
| ¾ | cup | Onion, chopped |
| 2 | larges | Cloves garlic, minced |
| 1 | tablespoon | Fresh thyme,minced |
| Or 1 ts dried | ||
| 1½ | cup | Chicken stock |
| ¼ | cup | Dry madeira |
| 1 | tablespoon | Corn starch |
| 1 | tablespoon | Madeira |
Directions
Combine boiling water and morels in a small bowl. Let stand until morels soften, about 35 minutes. Strain;reserve soaking liquid.
Coarsely chop morels.
: Preheat oven to 400F. Sprinkle chicken with salt and pepper.
Heat oil in a large non-stick skillet over medium high heat. Add chicken to skillet; cook until golden about 4 minutes a side.
Transfer chicken to a shallow baking dish (do not clean skillet. bake until chicken is cooked through, about 15 minutes.
: Meanwhile heat the same skillet over medium high heat. Add onion, garlic and thyme and saute until golden about 5 minutes. Add morel soaking liquid, leaving any residue in the bowl. Boil the mixture until most of the liquid evaporates, about 4 minutes. Add chicken broth and ¼ cup of Madiera; boil until gravy is reduced to 1½ cups, aboout 5 minutes. Strain gravyinto small saucepan; add morels. Cover and simmer 5 minutes. Whisk 1 tablespoon of cornstarch and 1 tbs madiera in a small bowl. Whisk into gravy; simmer until thickened, about 30 seconds. Season gravy with salt and pepper. Spoon over chicken and serve. Bon-App 3/96 - Walt