Thyme-Roasted Chicken Breast with Morel-Madeira

Name: Thyme-Roasted Chicken Breast with Morel-Madeira
Yield: 2
Cuisine: Fusion
Ingredients: water; mushrooms, morel; chicken breasts; vegetable oil; onions; garlic; thyme; chicken broth; madeira wine; cornstarch; madeira wine

Thyme-Roasted Chicken Breast with Morel-Madeira

A succulent chicken dish is going to win everyone at the dinner table.

Yield

2
servings

Prep

15
min

Cook

40
min

Ready

55
min

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
1	cup	water boiling
1	ounce	mushrooms, morel dried, rinsed, drained	*
2	each	chicken breasts with skin
1	tablespoon	vegetable oil
¾	cup	onions chopped
2	cloves	garlic peeled and minced
1	tablespoon	thyme fresh, minced, or 1 teaspoon dried	*
1 ½	cups	chicken broth
¼	cup	madeira wine dry	*
1	tablespoon	cornstarch
1	tablespoon	madeira wine

Ingredients

Amount	Measure	Ingredient	Features
237	ml	water boiling
28.9	ml/g	mushrooms, morel dried, rinsed, drained	*
2	each	chicken breasts with skin
15	ml	vegetable oil
177	ml	onions chopped
2	cloves	garlic peeled and minced
15	ml	thyme fresh, minced, or 1 teaspoon dried	*
355	ml	chicken broth
59	ml	madeira wine dry	*
15	ml	cornstarch
15	ml	madeira wine

Directions

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 400℉ (200℃).

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 Add chicken broth and ¼ cup of Madiera; boil until gravy is reduced to 1½ cups, aboout 5 minutes. Strain gravy into small saucepan; add morels. Cover and simmer 5 minutes. Whisk 1 tablespoon of cornstarch and 1 tablespoon 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.