| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry |
2 |
Servings |
INGREDIENTS
| 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 |
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 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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