Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, chicken madeira. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Juicy chicken is smothered in a rich mushroom sauce, which gets its depth of flavor from combining beef broth and sweet Madeira wine. Easy enough for a weeknight dinner, but elegant enough to serve for a dinner party! By Kim's Cooking Now Directions Sprinkle each chicken breast liberally with salt and pepper. Sprinkle each fillet with salt and pepper.
Chicken Madeira is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Chicken Madeira is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook chicken madeira using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Chicken Madeira:
- Prepare 4 Chicken Breast
- Prepare 1 Bundle Asparagus
- Take 1 1/2 Stick Butter
- Take 2 Packages Mushroom
- Make ready 1 Yellow Onion
- Make ready 3 Large Cloves of Garlic
- Prepare Fresh Parsley
- Make ready 1 1/2 Cup Madeira Wine
- Take 1 1/2 Cup Beef Stock
- Get 1/2 Cup Whipping Cream
- Make ready 1 Cup Mozzarella
How to Make Chicken Madeira Cook the chicken: Season the chicken with salt and pepper. Heat half the oil in a skillet over medium-high heat, and sear the chicken until golden. Sprinkle mozzarella cheese evenly on top of chicken breasts on baking pan. Serve chicken immediately, generously drizzled with Madeira sauce.
Instructions to make Chicken Madeira:
- To blanch asparagus: Remove fibrous stems from asparagus by snapping them off. Fill a medium pot with 6 cups water, bring to a boil and add 1 Tbsp salt. Add asparagus and boil uncovered until crisp tender and bright green (2-3 minutes then remove from hot water and set aside).
- Place a large heavy (oven-safe) pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 5 min until soft. Stir in diced onion and cook 3 min. Add minced garlic cloves then season with 1/4 tsp salt and 1/4 tsp black pepper and 2 Tbsp parsley. Cook another 2 min then remove mixture to a plate and wipe skillet clean with wet paper towel
- Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4" thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp black pepper. Place same pan over medium/high heat and add 1 Tbsp butter and 1 Tbsp oil. When butter is finished foaming, add chicken breasts and sauté 3 to 4 min per side or until golden and cooked through. Remove chicken from pan to the same plate with mushrooms.
- In the same pan, add 1 1/2 cups Madeira and boil until reduced by half (5 minutes vigorous boiling), scraping the bottom of the pan to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup liquid remains or about 1/4 of it's original volume (10 min). Reduce heat to medium, add 1/2 cup cream and simmer until sauce thickens (2 min). Season with salt and pepper to taste.
- Return chicken to the pan, turning it to coat in the sauce. Top with mushrooms, asparagus and sprinkle with 1 cup of mozzarella cheese over the top. Broil 3-4 minutes or until cheese is melted. Remove from oven, garnish with fresh parsley.
Sprinkle mozzarella cheese evenly on top of chicken breasts on baking pan. Serve chicken immediately, generously drizzled with Madeira sauce. Extra sauce is delicious over mashed potatoes, angel hair pasta, or fluffy rice. How to Make Cheesecake Factory Chicken Madeira Slice chicken breasts in half horizontally. Season chicken with salt and pepper.
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