CREAMY CHICKEN MADEIRA

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You at any point smell the fragrance of a supper getting made and afterward when it’s plated before you and you take that first nibble… it’s actually as it smells? Astounding. Well this Creamy Chicken Madeira is one of those suppers.

I was thinking about a rich, delightful sauce to cover the chicken I seared and prepared for certain Italian Seasonings. This exemplary blend of sweet-smelling spices is an equivalent blend of generally thyme, oregano, basil and marjoram and the utilization of hand crafted chicken stock makes it simply all the better.

White wine, Madeira or Port would be the premise of the sauce, liquor consumed off obviously, and the subsequent flavor rested over each firm piece of chicken served over rice and steamed vegetables was the outcome.

I picked Madeira, which is a superb soul to use in cooking, the fragrance is eminent. Not a viable alternative for it in my book.

I sautéed a few shallots in margarine and olive oil, at that point added cut mushrooms, madeira and chicken stock. Diminished it significantly and added the cream to lessen again for a totally delightful sauce to pour over sautéed brilliant earthy colored chicken.

Ingredients

  • 2 lbs chicken breasts
  • 1/4 cup flour
  • salt
  • 1/2 tsp black pepper
  • 2 tsp Italian seasoning
  • 4 tbsp butter (separated)
  • 1 tbsp olive oil
  • 1/2 cup shallots, minced
  • 1/2 lb crimini mushrooms sliced
  • 1/2 cup chicken stock
  • 1/2 cup Madeira
  • 1/2 cup heavy cream

Instructions

  1. If chicken is large, slice each breast horizontal for 2 cutlets per breast. Season both sides with kosher salt, black pepper and Italian seasoning. Dust each side with flour. Set aside.
  2. In a large skillet over medium high heat add 2 tablespoons of the butter and the oil. Sauté for several minutes on each side until golden brown and crispy (internal temp should be 165°F).
  3. Remove from pan and drain on a paper towel on a plate – keep warm, covered with aluminum foil.
  4. Add 1 tablespoon of butter and sauté the shallots until almost translucent and add the sliced mushrooms. Cook for several minutes, stirring.
  5. To the sauté pan over medium heat add the chicken stock, madeira and scrape the bits of cooked pieces on bottom of pan.
  6. Add the cream, whisking to incorporate, bring to a boil and allow sauce to reduce and thicken, 2-3 minutes. Turn off heat then add the remaining 1 tablespoon of butter, stirring to incorporate. Pour sauce over chicken and serve. Garnish with chopped parsley.
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Nutrition

Calories: 574kcal | Carbohydrates: 12g | Protein: 52g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 217mg | Sodium: 496mg | Potassium: 1179mg | Sugar: 1g | Vitamin A: 875IU | Vitamin C: 2.7mg | Calcium: 61mg | Iron: 1.9mg