Chicken Madeira – tender chicken breasts in a rich peppery Madeira sauce with mushrooms and served over mashed potatoes.
INGREDIENTS:
- 1 tablespoon olive oil
- 4 skinless chicken breast fillets
- 8 asparagus spears
- 4 mozzarella cheese slices
- Madeira Sauce
- 2 tablespoons olive oil
- 2 cups sliced fresh white mushrooms
- 3 cups madeira wine
- 2 cups beef broth
- 1 tablespoon butter
- 1/4 teaspoon ground black pepper
Directions:
- Put the chicken between two pieces of saran wrap and lightly flatter using a rolling pin or heavy pot or flat mallet (don’t use a spiked side)
- Season the chicken breasts generously with salt and pepper.
- Heat 2 tbsp of the olive oil in a large skillet or a saucepan over medium-high heat. Add the chicken breasts to the skillet and cook for about 3 to 4 minutes per side until they get to get golden brown. More time may be needed depending on the thickness of your chicken breasts. Remove the chicken breasts from the skillet and set aside.
- Remove the mushrooms and put with the chicken on another plate.
- Add in the Madeira wine and beef broth
- Bring to a boil, reduce to a simmer and cook for 10-12 minutes.
- Add the chicken breasts back to the pan and cook for another 5 minutes.
- Remove chicken from the oven (or grill) and layer on one slice of provolone cheese, a few asparagus spears, then one slice mozzarella cheese on each piece of chicken. Set the oven to broil and broil for about 3 minutes or until cheese is melted and starts to brown a little. Right before serving, spoon some of the sauce over each piece of chicken. Serve with mashed potatoes
- Cover the pan and let cook for 2-3 minutes or until cheese is melted.
Serve the chicken with the mushrooms and Madeira sauce and garnish with fresh thyme.
Per serving: Calories 280; Total Fat 14 grams; Saturated Fat 2 grams; Protein 29 grams; Total Carbohydrate 4 grams; Sugar: 3 grams; Fiber 0 grams; Cholesterol 76 milligrams; Sodium 296 milligrams