Sauteed chicken pan-basted with a sweet wine reduction - topped with cheese and broiled. Seriously fantastic.
Alright guys, here is another delicious recipe that originally has mushrooms in it. The only one in our immediate family who likes mushrooms is my daughter, Cami. Nick and I will eat mushrooms if they are small and mostly on pizza, but we will not eat them when they are in a large quantity at all. So for this recipe, the mushrooms went away. I thought this was a great recipe with a wine glaze type deal going on. You are supposed to use Madeira, but I used a local sweet white wine that we had on hand. I love the asparagus with this and the broiled cheesy topping. The original recipe noted to serve this with mashed potatoes, but honestly do your potatoes any which way. You can't go wrong with a baked potato or roasted potatoes!
What you need:
- 2 large chicken breasts, sliced horizontally to make thinner
- 1 lb. asparagus, trimmed
- Salt and pepper to taste
- 1 Tbsp. unsalted butter
- 1 Tbsp. extra virgin olive oil
- 4 cloves minced garlic
- 2 cups Madeira wine (sweet white dessert wine)
- 2 cups beef stock
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
Directions:
- Pound sliced chicken breast to even out and season on both sides with salt and pepper to taste.
- In an oven-safe skillet, melt butter with oil over medium-high heat. Add chicken breasts and saute on each side until browned and cooked through. Then remove to a plate.
- Add wine to skillet and bring to a boil. Boil for 5 minutes until it is reduced by half. Use a wooden spoon to scrape any brown bits on the bottom of the pan.
- Then add beef broth and bring back to a boil. Boil for about 10 minutes or until 1 cup of liquid is remaining.
- Reduce heat to medium low and then add heavy cream. Simmer for 2 minutes until slightly thickened. Add garlic cloves and season with salt and pepper.
- While the sauce is reducing, bring a pot of salted water a boil and add asparagus. Blanch for 2 to 3 minutes, drain, and set aside.
- Add chicken back to pan, spooning sauce over the top. Add blanched asparagus around the chicken.
- Top chicken with shredded mozzarella and place under a broiler until cheese has melted and begins to brown.
Recipe adapted from House of Nash Eats
If you like a pasta dish, this Pasta with Shrimp in Madeira Wine Sauce from Veggies by Candlelight looks simply fantastic! This Creamy Spinach & Red Pepper Chicken recipe is stuffed with spinach, red pepper, and basil and then topped with it as well.
Chicken Madeira
Ingredients
- 2 large chicken breasts, sliced horizontally to make thinner
- 1 lb. asparagus, trimmed
- Salt and pepper to taste
- 1 Tbsp. unsalted butter
- 1 Tbsp. extra virgin olive oil
- 4 cloves minced garlic
- 2 cups Madeira wine (sweet white dessert wine)
- 2 cups beef stock
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
Instructions
- Pound sliced chicken breast to even out and season on both sides with salt and pepper to taste.
- In an oven-safe skillet, melt butter with oil over medium-high heat. Add chicken breasts and saute on each side until browned and cooked through. Then remove to a plate.
- Add wine to skillet and bring to a boil. Boil for 5 minutes until it is reduced by half. Use a wooden spoon to scrape any brown bits on the bottom of the pan.
- Then add beef broth and bring back to a boil. Boil for about 10 minutes or until 1 cup of liquid is remaining.
- Reduce heat to medium low and then add heavy cream. Simmer for 2 minutes until slightly thickened. Add garlic cloves and season with salt and pepper.
- While the sauce is reducing, bring a pot of salted water a boil and add asparagus. Blanch for 2 to 3 minutes, drain, and set aside.
- Add chicken back to pan, spooning sauce over the top. Add blanched asparagus around the chicken.
- Top chicken with shredded mozzarella and place under a broiler until cheese has melted and begins to brown.
Notes:
Recipe adapted from House of Nash Eats
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