Thyme-Roasted Chicken Breast With Morel-Madeira Gravy
- 1/2 pound fresh morel mushrooms trimmed, cleaned
- 2 chicken breast halves with skin
- 1 tablespoon vegetable oil
- 1/2 cup chopped ramps
- 3 large garlic cloves minced fine
- 1 tablespoon minced fresh thyme
- 2 1/2 cups canned chicken broth
- 1/4 cup dry Madeira wine plus
- 1 tablespoon dry Madeira wine
- 1 tablespoon cornstarch
Coarsely chop the prepared morels and preheat the oven to 400 degrees.
Sprinkle the chicken with salt and pepper while heating the oil in a large skillet over medium-high heat. Cook the chicken in the skillet until it's golden brown, about 4 minutes on each side. Transfer the chicken to a shallow baking dish, but be sure not to clean the skillet. Bake the chicken until it's just cooked through 15 to 20 minutes.
Heat the same skillet over medium-high heat. Add the onion, garlic and thyme and saute until golden. This should take about 5 minutes. Add 1 cup of the chicken broth and boil the mixture until most of the liquid evaporates. This should take about 4 to 5 minutes. Add the rest of the broth and 1/4 cup of the Madeira. Boil until the gravy is reduced to about 1 1/2 cups. This should take about 5 minutes.
Strain the gravy into a small saucepan and add the morels. Cover and simmer for about 5 minutes. Whisk the cornstarch and the remaining Madeira in a small bowl. Whisk them together into the gravy and simmer until thickened. This shouldn't take long, so keep your eye on it. Season the gravy with salt and pepper and spoon over the chicken. Serve piping hot.
This recipe yields 2 servings.