Chicken Madeira Recipe
Ingredients
- boneless skinless chicken breasts- 2 lbs (about 4 trimmed breasts), pounded thin
- mushrooms, sliced- 8 oz
- onion, white- 1, peeled and minced
- Madeira wine- ½ cup
- beef broth- 1 15oz. can or 1 ½ cup
- asparagus spears- 1 15oz. can (or fresh- 1 lb)
- deli sliced mozzarella cheese- ½ lb
- long grain rice- 1 cup
- olive oil- 2 tablespoons
- salt
- coarse black pepper
- butter- 4 tbspns
- flour- 4 tbspns (*For Gluten-Free version, use 1 tablespoon corn starch mixed with 1/4 cup water instead of flour)
Instructions
- Heat olive oil in large heated or non-stick skillet over medium-high heat
- Season both sides of chicken breasts with salt & pepper and sauté in skillet until just cooked thoroughly (do not overcook), approximately 5 minutes each side
- Heat oven to 400°
- Transfer chicken breasts to a long baking sheet
- If using fresh asparagus, blanch in boiling water until just tender
- Arrange chicken breasts on baking sheet with two asparagus spears on top, and then covered with a slice of mozzarella cheese
- Bake chicken until cheese is melted, approximately 7 minutes
- In the same skillet used to cook chicken, melt butter over medium-high heat
- Add mushrooms and minced onion to sauté until tender, approximately 3 minutes
- Sprinkle mushrooms and onion with flour (or corn starch water) and sauté for another minute
- Add broth and wine to bring to a boil
- Once boiling, reduce heat and let simmer until ready to serve
- In large saucepan bring 1 cup rice and 2 cups water to a boil
- Once boiling, cover and reduce heat to low to simmer until all liquid is absorbed, approximately 20 minutes
- (To cook extra rice for Weekly Meal Plan, use 3 cups rice and 6 cups of water, then store extra cooked rice in airtight container for use later in the week)
- Serve sauce spooned over rice and chicken
Weekly Meal Planning For Busy Families
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