![]() ![]() You might also need some good homemade bread to soak up that sauce: Looking for some sides? Give these a try: I love to serve my Chicken Madeira over mashed potatoes. While Madeira wine has a very unique flavor, you can get pretty close with a dry port, Marsala, dry vermouth, or dry sherry. Having trouble finding Madeira wine? That’s okay, I promise I won’t tell if you use a different type. Then to finish, garnish the chicken Madeira with fresh chopped parsley and serve over mashed potatoes. Now, add the cooked chicken breasts back into the pan and cook for 5 more minutes. ![]() When the sauce is done, taste it and then season with salt and pepper as needed. This will give the sauce a nice glossy color. Finally, add the butter and stir until it is fully dissolved. However, if you find that the sauce isn’t getting thick after 15 minutes you can remove about a ladle of the liquid from the pan, then whisk it together with one tablespoon of flour, pour it back into the saucepan while stirring, and the sauce should thicken almost instantly. Then reduce the heat to a simmer and cook the mixture for 15 minutes or until the sauce reduces and thickens a bit. To make the sauce, add the garlic, Madeira wine, and chicken broth to the pan with the mushrooms and stir to combine. The mushrooms are done when they start to brown and most of their liquid has evaporated. Then sprinkle the mushrooms with salt and pepper to season and cook them for about 8 minutes while stirring occasionally. Start by adding the remaining 1 tablespoon of olive oil to the skillet along with the mushrooms. You’ll use the same pan that you cooked the chicken in to saute the mushrooms. Chicken is considered fully cooked once it has reached an internal temperature of at least 165☏ (75☌). Note, how long your chicken takes to cook will vary based on the thickness and size of the breasts that you use. Then transfer the cooked chicken to a plate and set it aside for a later step. Next, add the chicken breasts and cook for about 3 to 4 minutes on each side or until it’s golden brown in color and cooked through. ![]() To begin, heat 2 tablespoons of the olive oil over medium-high heat in a large skillet with a rim or saucepan. Then generously sprinkle the breasts with salt and pepper on both sides to season. You can also season them right in the skillet, if you’d like to skip a step. This step will help them to sear better when cooked. Super easy and super delicious! Season The Chickenīefore you season, you need to prep the chicken breasts by patting them dry with paper towels to remove any excess moisture. This recipe may sound fancy, but it actually takes no special skills to make! In fact, it’s as simple as just searing some chicken breasts and then making a quick mushroom sauce with wine and butter. The wine has a unique deep caramel, woodsy, nutty flavor which is perfect for a comforting recipe like this! It refers to a small island just off the coast of Portugal. The name “Madeira” comes from the type of wine used to make this recipe. Many of us have had the pleasure of ordering their famous Chicken Madeira, but did you know they are the originators of the recipe? I sure didn’t! It is actually The Cheesecake Factory’s spin on another classic, Chicken Marsala. This recipe actually has origins quite close to home. I served this chicken dish over mashed potatoes, but pasta or rice would work just as well What Is Chicken Madeira? This chicken Madeira is a favorite dish of mine! It encompasses everything I love about simple cooking without skimping on flavor. The mushrooms are cooked in the wine slowly for about 15 minutes, just until the sauce reduces and thickens a bit, giving the sauce that amazing depth of flavor. ![]()
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