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Thyme Roasted Chicken Breast With Morel Madeira Gravy

Thyme Roasted Chicken Breast With Morel Madeira Gravy

  • Prep Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings


  • 4 ounces chopped morels
  • 2 chicken breast halves with skin
  • 1 tablespoon vegetable oil
  • 3/4 cup chopped onion
  • 2 large garlic cloves, minced
  • 1 tablespoon fresh thyme leaves
  • 1 1/2 cups canned low-salt chicken broth
  • 1 cup dry Madeira
  • 1 tablespoon softened butter
  • 1 tablespoon flour
  • 1/4 cup chopped carrot
  • 1/4 cup chopped celery
  • Salt and freshly ground black pepper


  • Preheat the oven to 400º 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 onion, carrot, celery, and garlic and cook, stirring, until golden, about 5 minutes. Add the morels and continue to cook until softened, 5 minutes longer. Add the chicken broth and 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.

Recipe Details