- 1 cup boiling water
- 1 ounce dried morels, rinsed and drained
- 2 chicken breast halves with skin
- 1 tablespoon vegetable oil
- 3/4 cup chopped onions
- 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
- Combine the boiling water and the morels in small bowl. Let stand until the morels soften, about 35 minutes. Strain; reserve the soaking liquid. Coarsely chop the morels.
- Preheat the oven to 400?F. Season the chicken with salt and pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken to the skillet; cook until golden, about 4 minutes per side. Transfer chicken to a shallow baking dish (do not clean skillet). Bake until the chicken is cooked through, about 15 minutes.
- Meanwhile, heat the same skillet over medium-high heat. Add the onions, garlic and thyme and cook, stirring, until golden, about 5 minutes. Add the morel-soaking liquid, leaving any residue in bowl. Boil the mixture until most of the liquid evaporates, about 4 minutes. Add the chicken broth and 1/4 cup Madeira; boil until the gravy is reduced to 1 1/2 cups, about 5 minutes. Strain the gravy into a small saucepan; add the morels. Cover and simmer 5 minutes. Whisk 1 tablespoon cornstarch and remaining 1 tablespoon Madeira in a small bowl. Whisk into the gravy; simmer until thickened, about 30 seconds. Season gravy with salt and pepper. Spoon the mixture over the chicken and serve.
- For a hearty meal, serve some garlic-mashed potatoes with the chicken.
- Note: The recipe can be doubled.
- *Courtesy of Chris Matherly, Founder and President of Morel Mushroom Hunter's Club
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