Chicken Madeira

That is a good sauce

That is a good sauce

Many people confuse this dish with chicken marsala and there are some similarities. The main difference, aside from the wine used, is that instead of being breaded the meat is left to its own devices. Also this sauce and preparation does not work well with veal, where as the marsala sauce is just as good if not better.

Any type of mushroom can be used but I like baby bellas or cremini the best.

Chicken Madeira

  • 2 chicken breasts skinned and deboned
  • 1 1/2 cup minced red onion
  • 3 cups sliced mushrooms
  • 2 tbsp fresh rosemary chopped
  • 2 cups beef stock
  • 2 cups madeira wine
  • Salt/pepper
  • 2 tbsp butter
  • 1 tbsp olive oil

Butterfly breasts in half and then pound the four fillets to about a 1/4″ thick. Season well with salt and pepper. In a large frying pan heat butter and olive oil. In one batch brown chicken on each side, about 3 minutes per side. Remove meat from pan and add onion. Saute onion over medium heat scrapping up any meat bits until it begins to turn golden then add mushrooms and saute until they begin to release their juice. Add rosemary, beef stock and madeira and bring sauce to a boil. Turn heat down to a simmer and cook until reduced by half and dark in color, about 20 minutes. Return meat to pan and continue to cook uncovered until chicken is done, about 5 more minutes. Serve chicken with sauce poured over it on a bed of wilted spinach.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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14 Responses to Chicken Madeira

  1. Kristy says:

    I’m all for this version – the more mushrooms the better!

  2. While I love chicken, it’s the mushrooms that make this meal.

  3. I order this out sometimes, but have never made it at home. This will change, and soon!

  4. Alison says:

    This looks great. And bizarrely, last night I dreamt of my mother in the kitchen making this, so finding your post this morning in my email was a really lovely surprise.

  5. billpeeler says:

    What a great mid-week dinner. Looks delicious!

  6. sallybr says:

    Greg, I just thought about something – you and Katherine NEVER eat the same meal twice, right? At least after you started blogging… that is amazing!!!!!

    do you miss having some of your favorites again?

    love this recipe, by the way…. leaving the meat to its own devices… :-)

  7. Andrea says:

    Wow that looks good!

  8. Eva Taylor says:

    I actually like that the chicken isn’t breaded. Any sauce with that much madeira wine sounds absolutely delicious. I’ll have to put this on our list so we can try it.

  9. And, both dishes taste amazing with mashed potatoes!

  10. ChgoJohn says:

    I’m with Eva. I’d prefer the chicken not breaded and bet that sauce is just incredible!

  11. looking forward to trying this out!! yum!

  12. Raymund says:

    Chicken, wine and mushrooms what more can I ask for.

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