Thyme-roasted Chicken Breast W/ Morel-madeira
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry | 2 | Servings | |
INGREDIENTS
| 1 | c | Boiling water |
| 1 | oz | Dried morels, rinseddrained |
| 2 | Chicken breast halves w/skin | |
| 1 | T | Vegetable oil |
| 3/4 | c | Onion, chopped |
| 2 | Cloves garlic, minced | |
| 1 | T | Fresh thyme, minced |
| Or 1 ts dried | ||
| 1 1/2 | c | Chicken stock |
| 1/4 | c | Dry madeira |
| 1 | T | Corn starch |
| 1 | T | Madeira |
| 1 1/2 | c | ps, aboout 5 minutes. Strain gravyinto small saucepan add |
INSTRUCTIONS
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 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 172
Calories From Fat: 84
Total Fat: 9.4g
Cholesterol: 5.4mg
Sodium: 264.9mg
Potassium: 295.4mg
Carbohydrates: 17g
Fiber: 1.9g
Sugar: 5.4g
Protein: 5.4g