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Here is the third and last of a series of three recipes featuring the fabulous Michigan Morel Mushrooms, this time paired with savory thyme-roasted Chicken. Add some garlic mashed potatoes to make this a hearty meal. Happy Hunting!

1 Cup boiling Water
1 Ounce dried morels, rinsed, drained
2 Chicken Breast Halves with skin
1 Tablespoon Vegetable Oil
3/4 Cup Chopped Onion
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 boiling water and morels in small bowl. Let stand until morels soften, about 35 minutes. Strain; reserve soaking liquid. Coarsely chop morels. Preheat oven to 400 degrees F.

Sprinkle chicken with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add chicken to skillet, cook until golden, about 4 minutes per side. Transfer chicken to shallow baking dish (do not clean skillet). Bake until chicken is cooked through, about 15 minutes.

Meanwhile, heat same skillet over medium-high heat. Add onion, garlic, and thyme and saute until golden brown, about 5minutes. Add morel soaking liquid, leaving any residue in bowl. Boil mixture until most of liquid evaporates, about 4 minutes. Add chicken broth and 1/4 cup Madeira; boil until gravy is reduced to 1-1/2 cups, about 5 minutes. Whisk 1 tablespoon cornstarch and remaining tablespoon Madeira in a small bowl. Whisk into gravy; simmer until thickened, about 30 seconds. Season gravy with salt and pepper. Spoon over chicken and serve. Serves 2.

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