THYME-ROASTED CHICKEN BREAST WITH MOREL-MADEIRA GRAVY

Thyme-Roasted Chicken Breast with Morel-Madeira Gravy image

Yield Serves 2

Number Of Ingredients 10

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

Steps:

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 (do not clean skillet). Bake until chicken is cooked through, about 15 minutes.
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.