"Hunger is the best sauce in the world."--Cervantes

Chicken Madeira Recipe

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This recipe for Chicken Madeira, by , is from The Travis Family Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Amy Travis


For Chicken:

4 Skinless Chicken Breast Fillets
Kosher Salt and Freshly Ground Black Pepper
5 Tbsp. Olive Oil, divided
1 C. Shredded Mozzarella Cheese

For 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 Beef Broth
1 Tbsp. Butter
tsp. Ground Pepper

1. Flatten chicken breasts to " thickness. Lightly sprinkle both sides 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. Cook 3-4 minutes per side, until nicely browned on both sides and no longer pink in center. Transfer cooked chicken to a baking pan and cover to keep warm.

2. In same skillet (don't wash skillet out) add 2 Tbsp olive oil over medium heat until oil is hot. Add mushrooms and stir 1-2 minutes, add remaining sauce ingredients. Stir and bring sauce to a boil. Immediately reduce heat to a simmer. Simmer 20 minutes or until juice is reduced by it's original volume. Finished sauce will be dark brown and thickened. Transfer to container and keep warm.

3. Sprinkle mozzarella cheese evenly on top of chicken breast on baking pan. Broil 3-4 minutes or until cheese melts and is golden.

4. Serve immediately, generously drizzled with madeira sauce. Serve over mashed potatoes or pasta.

Personal Notes:
Personal Notes:
Time consuming recipe but very good. This is a copy cat recipe from the Cheese Cake Factory.




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