Frank's Recipes! Thyme Roasted Chicken Breast with Morel Madeira Sauce

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Thyme Roasted Chicken Breast with Morel Madeira Sauce

Serving Size : 2

1 c Boiling water
1 oz Dried morels, rinsed, drained
2 Chicken breast halves with skin
1 tablespoon Vegetable oil
3/4 c Onion, chopped
2 lg Cloves garlic, minced
1 tablespoon Fresh thyme, minced, or 1 teaspoon dried
1 1/2 c Chicken stock
1/4 c Dry madeira
1 tablespoon Corn starch
1 tablespoon Madeira

Combine boiling water and morels in a small bowl. Let stand until morels soften, about 35 minutes. Strain; reserve soaking liquid. Coarsely chop morels.

Preheat oven to 400F. Sprinkle chicken with salt and pepper. Heat oil in a large non-stick skillet over medium high heat. Add chicken to skillet; cook until golden about 4 minutes a side. Transfer chicken to a shallow baking dish (do not clean skillet. Bake until chicken is cooked through, about 15 minutes.

Meanwhile heat the 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 the bowl. Boil the mixture until most of the liquid evaporates, about 4 minutes. Add chicken broth and 1/4 cup of Madiera; boil until gravy is reduced to 1 1/2 cups, aboout 5 minutes.

Strain gravy into small saucepan; add morels. Cover and simmer 5 minutes. Whisk 1 tablespoon of cornstarch and 1 tbs madiera in a small bowl. Whisk into gravy; simmer until thickened, about 30 seconds. Season gravy with salt and pepper. Spoon over chicken and serve.