https://deltanine.net/mw/index.php?action=history&feed=atom&title=Chicken_Madeira_recipe 2026-06-12T00:19:41Z Revision history for this page on the wiki MediaWiki 1.32.1 https://deltanine.net/mw/index.php?title=Chicken_Madeira_recipe&diff=1420&oldid=prev 2018-06-03T05:06:33Z

<p>Created page with &quot;===Ingredients=== &lt;div style=&quot;column-count:3;-moz-column-count:3;-webkit-column-count:3&quot;&gt; *1 lb Chicken Breasts *1 lb asparagus blanched* *3/4 tsp sea salt, divided and blac...&quot;</p> <p><b>New page</b></p><div>===Ingredients===<br /> &lt;div style=&quot;column-count:3;-moz-column-count:3;-webkit-column-count:3&quot;&gt;<br /> *1 lb Chicken Breasts <br /> *1 lb asparagus blanched*<br /> *3/4 tsp sea salt, divided and black pepper to taste<br /> *3 Tbsp Unsalted Butter divided<br /> *2 Tbsp Olive Oil divided<br /> *16 oz button mushrooms thickly sliced<br /> *1 small or 1/2 medium yellow onion finely diced<br /> *2 large garlic cloves minced<br /> *2 Tbsp fresh parsley finely chopped, plus to garnish<br /> *1 1/2 cups Madeira Wine sweet white wine*<br /> *1 1/2 cups low sodium beef stock or broth<br /> *1/2 cup Whipping Cream heavy or regular<br /> *1 cup mozzarella cheese shredded<br /> &lt;/div&gt;<br /> ===Instructions===<br /> #To blanch asparagus: Remove fibrous stems from asparagus by snapping them off. Fill a medium pot with 6 cups water, bring to a boil and add 1 Tbsp salt. Add asparagus and boil uncovered until crisp tender and bright green (2-3 minutes then remove from hot water and set aside).<br /> #Place a large heavy (oven-safe) pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil.<br /> #Add sliced mushrooms and cook 5 min until soft.<br /> #Stir in diced onion and cook 3 min.<br /> #Add minced garlic cloves then season with 1/4 tsp salt and 1/4 tsp black pepper and 2 Tbsp parsley.<br /> #Cook another 2 min then remove mixture to a plate and wipe skillet clean with wet paper towel.<br /> #Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4&quot; thick.<br /> #Season chicken all over with 1/2 tsp salt and 1/4 tsp black pepper.<br /> #Place same pan over medium/high heat and add 1 Tbsp butter and 1 Tbsp oil.<br /> #When butter is finished foaming, add chicken breasts and sauté 3 to 4 min per side or until golden and cooked through.<br /> #Remove chicken from pan to the same plate with mushrooms.<br /> #In the same pan, add 1 1/2 cups Madeira and boil until reduced by half (5 minutes vigorous boiling), scraping the bottom of the pan to deglaze.<br /> #Add 1 1/2 cups beef broth and boil until 2/3 cup liquid remains or about 1/4 of it's original volume (10 min). #Reduce heat to medium, add 1/2 cup cream and simmer until sauce thickens (2 min).<br /> #Return chicken to the pan, turning it to coat in the sauce.<br /> #Top with mushrooms, asparagus and sprinkle with 1 cup of mozzarella cheese over the top.<br /> #Broil 3-4 minutes or until cheese is melted. Remove from oven, garnish with fresh parsley.</div>

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