Ingredients: |
Ingredients: 1 cup boiling water
1 ounce dried morels, rinsed and drained
2 chicken breast halves with skin
1 tablespoon vegetable oil
¾ cup chopped onions
2 large garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried
1 ½ cups canned low-salt chicken broth
¼ 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 ¼ cup Madeira; boil until the gravy is reduced to about 1 ½ 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. |
This recipe for Thyme Roasted Chicken Breasts with Morel-Madeira Gravy is from