Chicken Madeira is a traditional, yet simple Portuguese dish. Although Madeira wine is sometimes hard to find, Marsala wine works just as well and is a less expensive option. Serve chicken over mashed potatoes, wild rice or pasta, and top with the delicious, rich sauce that will fool your guests into believing they’re eating a complicated, fancy meal.
Recipe and photograph by Kimme Hargrove
Chicken ‘My Dear-a’
2 boneless, skinless chicken breasts
Salt and pepper
2 Tablespoons olive oil, divided
6 ounces fresh mozzarella
1 Tablespoon olive oil
6 ounces fresh mushrooms, sliced
1 ½ cups Marsala wine (or Madeira wine)
2 cloves garlic, minced
1 cup beef broth
1 Tablespoon cornstarch, dissolved in 1 Tablespoon cold water
1 Tablespoon butter
¼ teaspoon pepper
Cut chicken breasts in half, and flatten to ¼-inch thick. Salt and pepper each side. Heat 1 Tablespoon olive oil in a large skillet. Cook chicken breasts 3-4 minutes per side. Place chicken in a baking dish, and set aside.
Preheat oven to broil.
Using the same skillet, add 1 Tablespoon olive oil to heat. Add mushrooms, and stir 2 minutes until coated. Add the remaining ingredients for the sauce. Heat to a boil, then reduce to simmer for 20 minutes or until the sauce becomes dark and thickened.
Place fresh mozzarella slices on each chicken breast. Broil for 4 minutes or until cheese is melted.
Serve chicken over wild rice, mashed potatoes or pasta with thickened sauce drizzled on top.
For more mushroom recipes, check out the In Season feature in the October issue of Invitation Oxford magazine.
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