Chicken Madeira

What You'll Need

For the Chicken:

• four skinless chicken breast fillets
• kosher salt and freshly ground black pepper
• five tbsp olive oil, divided
• one cup shredded mozzarella cheese

For the Sauce:

• two tbsp olive oil
• eight oz fresh white mushrooms, sliced
• three cups madeira wine (almost a full bottle)
• four cloves minced garlic
• two cups beef broth
• two tbsp cornstarch dissolved in two tbsp of the beef broth
• one tbsp salted butter
• one quarter tsp freshly ground black pepper

How to Make It

1. Flatten chicken breasts to an even ¼-inch thickness throughout.
2. Lightly sprinkle both sides of each chicken breast with kosher salt and black pepper.
3. In a large skillet, heat three tbsp olive oil over medium heat until hot.
4. Place chicken breasts in skillet, without overcrowding (if needed, cook them in two separate batches.)
5. Cook three to four minutes per side, until nicely browned on both sides and no longer pink in center.
6. Transfer cooked chicken to a baking pan and cover to keep warm.
7. In the same skillet (don't wash out the skillet) add two tbsp olive oil over medium heat until oil is hot.
8. Add mushrooms and stir one to two min.
9. Add the remaining sauce ingredients.
10. Stir and bring sauce to a boil. Immediately reduce heat to a simmer.
11. Simmer 20 minutes or until sauce is reduced by one-fourth of its original volume.
12. Finished sauce will be dark brown and thickened.
13. Transfer sauce to a container and keep warm.
14. Sprinkle mozzarella cheese evenly on top of chicken breasts on baking pan.
15. Broil three to four minutes or until cheese is golden and melted.
16. Serve chicken immediately, generously drizzled with Madeira sauce.
17. Extra sauce is delicious over mashed potatoes, angel hair pasta, or fluffy rice.
 

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