Description
Rich and silky Madeira sauce coats tender chicken and earthy mushrooms. Perfect for a cozy night in.
Ingredients
Units
Scale
- 4 4-6-ounce (113-170 g) boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp butter
- 1 large shallot
- 8 ounces (227 g) cremini mushrooms
- 2 cups (473 ml) Madeira wine
- 2 cups (473 ml) beef broth
- 1/4 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Pound the chicken breasts flat to an even thickness. Season both sides with salt and pepper.
- Over medium heat (approximately 350°F/177°C), add olive oil to a large skillet. Add the chicken once the oil is hot and cook for about 6 minutes per side.
- Remove the chicken to a plate once browned and cooked through.
- Add butter to the same skillet. Reduce the heat slightly. Once melted, add the shallot and mushrooms. Stir in the thyme and cook for a few minutes.
- Add the wine, increase the heat to high, and cook for a few minutes. Add the broth and bring to a boil, then reduce heat to a simmer.
- Simmer for about 15 minutes, or until the liquid reduces by half.
- Return the chicken to the skillet and cook for 5-7 minutes.
- Serve warm, spooning the sauce and mushrooms over the chicken.
Notes
- For even cooking, ensure chicken breasts are uniformly pounded to 1/2-inch thickness.
- Dry Madeira can be substituted with a dry sherry or white wine, but the flavor will be slightly different.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 15
- Fiber: 2
- Protein: 35
- Cholesterol: 100