Ingredients Jump to Instructions ↓

  1. Chicken Madeira

  2. Serves 4 2 teaspoons extra-virgin olive oil

  3. 4 boneless, skinless chicken breasts,

  4. 4 ounces each 1/2 teaspoon salt, divided use

  5. 2 garlic cloves, pressed or minced

  6. 1/4 cup Madeira wine

  7. 2/3 cup beef stock

  8. 3 cups sliced mushrooms

  9. 1 tablespoon cornstarch

  10. 2/3 cup low-fat (2 percent) milk

  11. 1/8 teaspoon white pepper

  12. 1 tablespoon chopped chives

  13. 1 tablespoon chopped chervil

  14. Heat the olive oil in a large skillet over medium heat. When the

  15. skillet is hot, add the chicken breasts and sprinkle them with 1/4

  16. teaspoon of the salt. Brown the breasts well on both sides. Cover

  17. tightly and turn off the heat. While the chicken is cooking, lightly

  18. spray a medium saucepan with nonstick cooking spray. Add the garlic

  19. and cook over medium heat until soft. Add the Madeira, beef stock

  20. and mushrooms, and bring to a boil. In a small bowl, combine the

  21. cornstarch and milk, and mix until the cornstarch is completely

  22. dissolved. Add it to the stock mixture and cook, stirring constantly,

  23. until thickened. Add the remaining 1/4 teaspoon salt, white pepper,

  24. chives and chervil, and mix well. Pour the sauce over the browned

  25. chicken breasts and simmer for about one minute. To serve, place a

  26. chicken breast on each of 4 plates. Ladle the sauce evenly over the

  27. top of each serving.


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