Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Boiling water
1 oz Dried morels,rinsed,drained
2 Chicken breast halves w/skin
1 tb Vegetable oil
3/4 c Onion, chopped
2 lg Cloves garlic, minced
1 tb Fresh thyme,minced
Or 1 ts dried
1 1/2 c Chicken stock
1/4 c Dry madeira
1 tb Corn starch
1 tb 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 saute 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 gravyinto 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. Bon-App 3/96 - Walt
