Thyme-Roasted Chicken Breast with Morel-Madeira Gravy |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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For a hearty meal, just add some garlic mashed potatoes to go with the chicken. The recipe doubles easily. Ingredients:
1 cup boiling water |
1 ounce dried morels, rinsed, drained |
2 chicken breast halves with skin |
1 tablespoon vegetable oil |
3/4 cup chopped onion |
2 large garlic cloves, minced |
1 tablespoon minced fresh thyme or 1 teaspoon dried |
1 1/2 cups canned low-salt chicken broth |
1/4 cup plus 1 tablespoon dry madeira |
1 tablespoon cornstarch |
Directions:
1. Combine boiling water and morels in small bowl. Let stand until morels soften, about 35 minutes. Strain; reserve soaking liquid. Coarsely chop morels.
2. Preheat oven to 400°F. Sprinkle chicken with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add chicken to skillet; cook until golden, about 4 minutes per side. Transfer chicken to shallow baking dish (do not clean skillet). Bake until chicken is cooked through, about 15 minutes.
3. Meanwhile, heat same skillet over medium-high heat. Add onion, garlic and thyme and sauté until golden, about 5 minutes. Add morel soaking liquid, leaving any residue in bowl. Boil mixture until most of liquid evaporates, about 4 minutes. Add chicken broth and 1/4 cup Madeira; boil until gravy is reduced to 1 1/2 cups, about 5 minutes. Strain gravy into small saucepan; add morels. Cover and simmer 5 minutes. Whisk 1 tablespoon cornstarch and remaining 1 tablespoon Madeira in small bowl. Whisk into gravy; simmer until thickened, about 30 seconds. Season gravy with salt and pepper. Spoon over chicken and serve.
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