Thyme Roasted Chicken Breast w Morel Madeira Gravy

By cookie52730

Ingredients

• 1 C boiling water
• 1 oz dried morels, rinsed and drained
• 2 chicken breast halves with skin
• 1 T vegetable oil
• 3/4 C chopped onion
• 2 Large garlic cloves, minced
• 1 T minced fresh thyme or 1 tsp dried
• 1 1/2 C canned low salt chicken broth
• 1/4 C plus 1 T dry Madeira
• 1 T cornstarch

Details

Servings 2

Preparation

Step 1

Combine boiling water and morels in small bowl. Let stand until morels soften, about 35 minutes. Strain; reserve soaking liquid. Coarsely chop morels.
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 (don't clean skillet) Bake until chicken is cooked through, about 15 minutes.
Meanwhile, heat same skillet over medium-high heat. Add onion, garlicand thyme and saute until golden, about 5 minutes. Add morel soaking liquid, leaving any residue in bowl. Boil mixture until most of luquid evaporates, about 4 minutes Add chicken broth and 1/4 C Madeira; boil until gravy is reduced to 1 1/2 C, about 5 minutes. Strain gravy into small saucepan; add morels. Cover and simmer 5 minutes Whisk 1 T cornstarch and remaining 1 T Madeira in small bowl. Whisk into gravy; simmer until thickened, about 30 seconds. Season gravy with salt and pepper. Spoon over chicken and serve.