THYME-ROASTED CHICKEN BREAST WITH MOREL-MADEIRA GRAVY

For a hearty meal, just add some garlic mashed potatoes to go with the chicken. The recipe doubles easily. To easily determine when the chicken breasts are done, use Volk's Cook'd Right^® Sensor during preparation.
Servings: 2

Ingredients

1	cup	boiling water
1	ounce	dried morels, rinsed, drained
2		chicken breast halves with skin
1	Tbsp.	vegetable oil
3/4	cup	chopped onion
2	cloves	garlic, large, minced
1	Tbsp.	minced fresh thyme or 1 teaspoon dried
1	1/2	cups canned low-salt chicken broth
1/4	cup plus 1 Tbsp.	dry Madeira
1	Tbsp.	cornstarch

Steps for Preparation

1. Combine boiling water and morels in small bowl. Let stand until morels soften, about 35 minutes. Strain; reserve soaking liquid. Coarsely chop morels.
   
2. Preheat oven to 400°F.
   
3. Sprinkle chicken with salt and pepper. Heat oil in large nonstick skillet over medium-high heat.
   
4. Add chicken to skillet; cook until golden, about 4 minutes per side. Transfer chicken to shallow baking dish (do not clean skillet).
   
5. Bake about 15 minutes. Check each breast for doneness using the Cook'd Right^® Sensor. To check for doneness:
   
   1. Quickly insert dark sensor tip into center of meat. Wait 5-10 seconds.
      
   2. Remove sensor tip and check color.
      
   3. Continue checking with the same sensor until done.
      
   4. Discard sensor when finished.
      
   5. Chicken breast is done when tip of sensor is fully orange.
      
6. Meanwhile, heat same skillet over medium-high heat. Add onion, garlic and thyme and sauté until golden, about 5 minutes. Add morel soaking liquid, leaving any residue in bowl.
   
7. 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.
   
8. Strain gravy into small saucepan; add morels. Cover and simmer 5 minutes. Whisk
   1 tablespoon cornstarch and remaining 1 tablespoon Madeira in small bowl. Whisk into gravy; simmer until thickened, about 30 seconds.
   
9. Season gravy with salt and pepper. Spoon over chicken and serve.