I make two recipes with chicken, mushrooms and wine and I love them both. While they’re are basically prepared the same way, they each have distinctive flavors. If I want something that is savory and rustic, I go for the Chicken Madeira. If I want a dish that is like something you would order at a fine Italian restaurant, I make Chicken Marsala. Both recipes taste like you've spent hours in the kitchen, but they’re surprisingly easy to whip up.
Chicken Madeira is a combination of tender chicken breasts and a rich Madeira cream sauce and is simply out of this world. Let’s go with the Chicken Madeira today.
Chicken Madeira
1 pound chicken breasts, cut into pieces
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter
8 ounces of Cremini, Baby Bella, Shiitake mushrooms
Madeira wine sauce (see below)
2 tablespoons butter, cut into small pieces
Preheat the oven to 350 degrees. Spray the bottom of a baking dish with non-stick spray. Add half the sliced mushrooms to the pan and spread out evenly.
Cut the chicken breast into pieces and add on top of mushrooms.
Spread remaining mushrooms on top of chicken and all around the sides of the dish.
Pour the Madeira wine sauce over the entire dish. Dot with butter.
Cover with foil and bake for 20 minutes or until temp reads 165 degrees. Remove foil and bake for an additional 10 minutes until hot and bubbly.
Madeira Wine Sauce
1 cup beef stock
1 tablespoon all purpose flour
1 cup Madeira wine
2 tablespoons butter
salt and pepper
Pour the Madeira wine and beef broth to a small saucepan and turn the heat up to medium high bringing the mixture to a boil. Boil for about 5 minutes, stirring constantly, and then reduce to a simmer. Keep cooking until the mixture is reduced by half and the sauce coats the back of a spoon. Approximately 10 minutes. Stir in butter until melted.
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