Chicken Madeira


For the chicken:

  • 1 tablespoon olive oil
  • 1 lb boneless skinless chicken breasts thin cut variety
  • 1/2 cup mozzarella cheese
  • salt and pepper to taste

For the sauce:

  • 8 ounces mushrooms sliced
  • 1 1/2 cups Madeira wine
  • 1 1/2 cups beef broth
  • 2 tablespoons butter
  • 1 1/2 tablespoons cornstarch dissolved in 2 tablespoons cold water
  • salt and pepper to taste

For serving:

  • 1 lb asparagus stalks trimmed
  • salt and pepper to taste
  • 1 tablespoon chopped parsley
  • cooking spray

Cooking Process

  1. Heat the olive oil in a large pan over medium high heat. Season the chicken breasts on both sides with salt and pepper to taste.
  2. Place the chicken in the pan and cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the pan; place on a plate and cover to keep warm.
    Add the mushrooms to the pan and season to taste with salt and pepper. Cook until softened, 4-5 minutes.
  3. Add the wine and beef broth to the pan; simmer for 7-9 minutes or until liquid is reduced by half.
  4. Add the cornstarch and stir until smooth. Bring the mixture to a boil and cook for 1 minute or until thickened. Stir in the butter until melted and incorporated into the sauce.
  5. Preheat the broiler. Place the chicken and asparagus on a sheet pan coated in cooking spray. Season the asparagus with salt and pepper and sprinkle the cheese over the chicken.
  6. Broil for 3-4 minutes or until cheese is melted and asparagus is just tender. Remove the pan from the oven. Place a chicken breast and some asparagus onto each of 4 plates.
  7. Pour the mushroom sauce over each chicken breast and serve, topped with parsley.

Chicken Madeira

Bon Appetit!

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Chicken Madeira