Title: Thyme-Roasted Chicken Breast W/ Morel-Madeira
Categories: Poultry
Yield: 2 Servings

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini