Chicken Madeira

Chicken Madeira takes approximately 50 minutes from beginning to end. This recipe makes 4 servings with 564 calories, 57g of protein, and 23g of fat each. For $5.38 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. 13 people were glad they tried this recipe. It is a good option if you're following a gluten free diet. It works well as a main course. If you have olive oil, shredded mozzarella cheese, madeira wine, and a few other ingredients on hand, you can make it. It is brought to you by Kiwi and Carrot. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is amazing. If you like this recipe, you might also like recipes such as Chicken Madeira, Chicken Madeira, and Chicken Madeira.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 30 minutes

 

Ingredients:

1 [14-oz] can beef broth

Freshly ground black pepper (to taste)

4 skinless chicken breasts

2 TB cornstarch dissolved in 2 TB of the beef broth

4 cloves minced garlic

Kosher salt and freshly ground black pepper

1 ½ cups madeira wine

1 Tbsp. extra-virgin olive oil

2 Tbsp. extra-virgin olive oil, divided

1 cup shredded mozzarella cheese (optional)

8 oz. fresh white mushrooms, sliced

Equipment:

frying pan

baking pan

aluminum foil

Cooking instruction summary:

Pound chicken breasts until theyre an even -inch thickness throughout. Generously season both sides of each chicken breast with salt and pepper. Heat 1 Tbsp. olive oil in a large cast-iron skillet. Place chicken breasts in pan and cook until browned on both sides and mostly cooked through. Transfer to a baking pan and cover with foil to keep warm. Add (to the same skillet) another Tbsp. of olive oil. Heat and add sliced mushrooms. Saute until they begin to soften. Add the rest of the sauce ingredients (make sure to dissolve cornstarch in beef broth before adding it). Bring sauce to a boil, then immediately reduce heat to a simmer. Simmer for 5 minutes, then add the chicken breasts to the pan and allow to finish cooking while sauce is simmering. (This should take about 15 minutes. The sauce should be thickened and reduced by about one-fourth of its original volume. If chicken cooks completely before sauce is fully reduced, remove from pan and cover with foil to keep warm.) If using mozzarella cheese, remove chicken from pan and place back on the baking pan. Sprinkle cheese on top and broil for 3-4 minutes until cheese is melted and bubbly. Serve chicken immediately, generously drizzled with sauce. This goes great with white rice or potatoes and roasted veggies!

 

Step by step:


1. Pound chicken breasts until theyre an even -inch thickness throughout. Generously season both sides of each chicken breast with salt and pepper.

2. Heat 1 Tbsp. olive oil in a large cast-iron skillet.

3. Place chicken breasts in pan and cook until browned on both sides and mostly cooked through.

4. Transfer to a baking pan and cover with foil to keep warm.

5. Add (to the same skillet) another Tbsp. of olive oil.

6. Heat and add sliced mushrooms.

7. Saute until they begin to soften.

8. Add the rest of the sauce ingredients (make sure to dissolve cornstarch in beef broth before adding it). Bring sauce to a boil, then immediately reduce heat to a simmer. Simmer for 5 minutes, then add the chicken breasts to the pan and allow to finish cooking while sauce is simmering. (This should take about 15 minutes. The sauce should be thickened and reduced by about one-fourth of its original volume. If chicken cooks completely before sauce is fully reduced, remove from pan and cover with foil to keep warm.) If using mozzarella cheese, remove chicken from pan and place back on the baking pan. Sprinkle cheese on top and broil for 3-4 minutes until cheese is melted and bubbly.

9. Serve chicken immediately, generously drizzled with sauce. This goes great with white rice or potatoes and roasted veggies!


Nutrition Information:

Quickview
563k Calories
56g Protein
23g Total Fat
13g Carbs
38% Health Score
Limit These
Calories
563k
28%

Fat
23g
35%

  Saturated Fat
6g
40%

Carbohydrates
13g
5%

  Sugar
5g
6%

Cholesterol
166mg
56%

Sodium
643mg
28%

Alcohol
9g
52%

Get Enough Of These
Protein
56g
114%

Vitamin B3
26mg
132%

Vitamin C
99mg
121%

Selenium
83µg
119%

Vitamin B6
2mg
103%

Phosphorus
663mg
66%

Vitamin A
2589IU
52%

Vitamin B5
4mg
44%

Potassium
1271mg
36%

Vitamin B2
0.61mg
36%

Magnesium
88mg
22%

Vitamin E
3mg
21%

Vitamin B12
1µg
19%

Zinc
2mg
18%

Calcium
173mg
17%

Vitamin B1
0.25mg
17%

Manganese
0.31mg
16%

Folate
55µg
14%

Copper
0.27mg
14%

Vitamin K
11µg
11%

Iron
1mg
11%

Fiber
2g
9%

Vitamin D
0.45µg
3%

covered percent of daily need
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Related Videos:

Creamy Chicken Madeira - (Cheesecake Factory Copycat Recipe)

 

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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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