Chicken Madeira
Chicken Madeira takes approximately 50 minutes from beginning to end. This recipe makes 4 servings with 564 calories, 57g of protein, and 23g of fat each. For $5.38 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. 13 people were glad they tried this recipe. It is a good option if you're following a gluten free diet. It works well as a main course. If you have olive oil, shredded mozzarella cheese, madeira wine, and a few other ingredients on hand, you can make it. It is brought to you by Kiwi and Carrot. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is amazing. If you like this recipe, you might also like recipes such as Chicken Madeira, Chicken Madeira, and Chicken Madeira.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
1 [14-oz] can beef broth
Freshly ground black pepper (to taste)
4 skinless chicken breasts
2 TB cornstarch dissolved in 2 TB of the beef broth
4 cloves minced garlic
Kosher salt and freshly ground black pepper
1 ½ cups madeira wine
1 Tbsp. extra-virgin olive oil
2 Tbsp. extra-virgin olive oil, divided
1 cup shredded mozzarella cheese (optional)
8 oz. fresh white mushrooms, sliced
Equipment:
frying pan
baking pan
aluminum foil
Cooking instruction summary:
Pound chicken breasts until theyre an even -inch thickness throughout. Generously season both sides of each chicken breast with salt and pepper. Heat 1 Tbsp. olive oil in a large cast-iron skillet. Place chicken breasts in pan and cook until browned on both sides and mostly cooked through. Transfer to a baking pan and cover with foil to keep warm. Add (to the same skillet) another Tbsp. of olive oil. Heat and add sliced mushrooms. Saute until they begin to soften. Add the rest of the sauce ingredients (make sure to dissolve cornstarch in beef broth before adding it). Bring sauce to a boil, then immediately reduce heat to a simmer. Simmer for 5 minutes, then add the chicken breasts to the pan and allow to finish cooking while sauce is simmering. (This should take about 15 minutes. The sauce should be thickened and reduced by about one-fourth of its original volume. If chicken cooks completely before sauce is fully reduced, remove from pan and cover with foil to keep warm.) If using mozzarella cheese, remove chicken from pan and place back on the baking pan. Sprinkle cheese on top and broil for 3-4 minutes until cheese is melted and bubbly. Serve chicken immediately, generously drizzled with sauce. This goes great with white rice or potatoes and roasted veggies!
Step by step:
1. Pound chicken breasts until theyre an even -inch thickness throughout. Generously season both sides of each chicken breast with salt and pepper.
2. Heat 1 Tbsp. olive oil in a large cast-iron skillet.
3. Place chicken breasts in pan and cook until browned on both sides and mostly cooked through.
4. Transfer to a baking pan and cover with foil to keep warm.
5. Add (to the same skillet) another Tbsp. of olive oil.
6. Heat and add sliced mushrooms.
7. Saute until they begin to soften.
8. Add the rest of the sauce ingredients (make sure to dissolve cornstarch in beef broth before adding it). Bring sauce to a boil, then immediately reduce heat to a simmer. Simmer for 5 minutes, then add the chicken breasts to the pan and allow to finish cooking while sauce is simmering. (This should take about 15 minutes. The sauce should be thickened and reduced by about one-fourth of its original volume. If chicken cooks completely before sauce is fully reduced, remove from pan and cover with foil to keep warm.) If using mozzarella cheese, remove chicken from pan and place back on the baking pan. Sprinkle cheese on top and broil for 3-4 minutes until cheese is melted and bubbly.
9. Serve chicken immediately, generously drizzled with sauce. This goes great with white rice or potatoes and roasted veggies!
Nutrition Information:
covered percent of daily need
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