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.
- 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
- 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.