Roast Chicken with Morels and Onions
1 oz (28 g) dried morel mushrooms
4 boneless, skinless chicken breasts
kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 medium yellow onion, thinly sliced
2 tablespoons sherry vinegar
1 tablespoon all-purpose flour
1 cup chicken stock
1 cup liquid from rehydrated morels
1 tablespoon fresh thyme
1 tablespoon half and half
Preheat the oven to 375 degrees.
Place morel mushrooms in a small bowl and cover with hot water. Allow to soak. While it softens, work on the chicken.
Pat chicken dry with paper towels, and season generously on both sides with salt and pepper. Heat an ovenproof, deep-sided saute pan or skillet over medium-high heat. Add olive oil. Add the chicken and cook for about 5 minutes until the chicken readily releases from the pan and is golden brown when turned. Flip the chicken over, then put the pan into the oven. Roast for about 15 minutes, or until the chicken reaches an internal temperature of 160 degrees with a meat thermometer. Transfer the chicken to a serving dish and cover.
Return the saute pan to the stove over medium heat. Add the onions and cook for about 1 minute, stirring periodically. Drain the mushrooms, reserving the liquid, and add to onions. Stir in the vinegar. Add the flour and stir until the onions and morels are coated. Stir in the chicken stock, reserved mushroom liquid and thyme. When the sauce has thickened, stir in the half and half, and adjust seasoning to taste with salt and pepper. Add the sauce to the chicken in the serving dish and serve immediately.