"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Thyme Roasted Chicken Breasts with Morel-Madeira Gravy Recipe

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This recipe for Thyme Roasted Chicken Breasts with Morel-Madeira Gravy, by , is from The Great Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joe and Nikki Kelso
Added: Thursday, July 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup boiling water
1 ounce dried morels, rinsed and drained
2 chicken breast halves with skin
1 tablespoon vegetable oil
cup chopped onions
2 large garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried
1 cups canned low-salt chicken broth
cup, plus 1 tablespoon dry Madeira wine
1 tablespoon cornstarch

Directions:
Directions:
Combine the boiling water and the morels in a small bowl. Let stand until the morels soften, about 35 minutes. Strain, reserve the soaking liquid. Coarsely chop the morels. Preheat oven to 400. Season the chicken with salt and pepper. Heat the oil in a large non-stick skillet over medium-high heat. Add the chicken to the skillet, cook until golden, about 4 minutes per side. Transfer chicken to shallow baking dish (do no clean skillet). Bake until the chicken is cooked through, about 15 minutes. Meanwhile, heat the same skillet over medium-high heat. Add the onions, garlic and thyme and cook, stirring until golden, about 5 minutes. Add the morel-soaking liquid, leaving the residue in bowl. Boil the mixture until most of the liquid evaporates, about 4 minutes. Add the chicken broth and cup Madeira; boil until the gravy is reduced to about 1 cups, about 5 minutes. Strain the gravy into small saucepan; and add the morels. Cover and simmer 5 minutes. Whisk 1 tablespoon cornstarch and remaining 1 tablespoon Madeira in a small bowl. Whisk into the gravy, simmer until thickened, about 30 seconds. Season gravy with salt and pepper. Spoon the mixture over the chicken and serve.

 

 

 

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