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Chicken Madeira Recipe

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This recipe for Chicken Madeira, by , is from Mrs. Schuller's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Schuller
Added: Wednesday, April 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. olive oil
4 boneless, skinless chicken breast fillets, pounded to 1/4" thick
8 asparagus spears
4 mozzarella cheese slices

Madeira Sauce:
2 tbsp. olive oil
2 cups sliced fresh mushrooms
3 cups madeira wine
2 cups beef stock
1 tbsp. butter
1/4 tsp. ground black pepper

Directions:
Directions:
Heat up 1 tbsp. olive oil in large skillet over medium heat. Sprinkle each fillet with salt and pepper and saute chicken for 4-6 minutes per side until chicken has browned just a bit. Remove chicken from skillet and wrap in foil to keep warm while making sauce. In same pan as used in making chicken, add 2 tbsp. oil. Add sliced mushrooms and saute for about two minutes. Add the wine, beef stock, butter, and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduced to about 1/4 of its original volume. When the sauce is done it will have thickened and turned a dark brown color. As sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Toss the asparagus into the water and boil for 3- 5 minutes. Drop the asparagus in a bowl of ice water to halt the cooking. Set oven to broil. Prepare the dish by arranging cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, the cover with a slice of mozzarella cheese. Broil the fillets for 3-4 minutes or until light brown spots begin to appear on the cheese. To serve, arrange two chicken breasts on each plate, then spoon 3-4 tbsp. madeira sauce over chicken on each plate.

Options: Use 12 oz. sherry cooking wine, 1 can of beef broth, and 1 1/2 tsp. pepper plus other sauce ingredients.

Personal Notes:
Personal Notes:
An elegant meal.

 

 

 

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