Ingredients: |
Ingredients: For the Chicken:
4 skinless chicken breast fillets
kosher salt and fresh ground black pepper
5 Tbsp. olive oil, divided
1 c. shredded mozzarella cheese
For the Sauce:
2 Tbsp. olive oil
8 oz. fresh white mushrooms, sliced
3 c. madeira wine (almost a full bottle)
4 cloves minced garlic
2 c. beef broth
2 Tbsp. cornstarch dissolved in 2 Tbsp. of the beef broth
1 Tbsp. salted butter
1/4 tsp. freshly ground black pepper
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Directions: |
Directions:Flatten chicken breasts to an even 1/4" thickness throughout. Lightly sprinkle both sides of each breast with kosher salt and black pepper. In a large skillet, heat 3 Tbsp. olive oil over medium heat until hot. Place chicken in skillet, without over crowding (if needed, cook in 2 separate batches.) Cook 3-4 minutes per side, until slightly browned on both sides and no longer pink in center. Transfer cooked chicken to a baking pan and cover to keep warm.
In same skillet, (don't wash) add 2 Tbsp. olive oil over medium heat until oil is hot. Add mushrooms and stir 1-2 minutes. Add the remaining sauce ingredients. Stir and bring sauce to a boil. Immediately reduce heat to simmer. Simmer 20 minutes or until sauce is reduced by one-fourth of its original volume. Finished sauce will be dark brown and thickened. Transfer sauce to a container and keep warm.
Sprinkle mozzarella cheese evenly on top of chicken breasts on baking pan. Broil 3-4 minutes or until cheese is golden and melted.
Serve chicken immediately, generously drizzled with Madeira sauce. Extra sauce is delicious over mashed potatoes, angel hair pasta or fluffy rice. |
This recipe for Chicken Madeira is from