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CHICKEN - PAN FRY - Chicken Madeira
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Source: Chew Out Loud, adapted from Top Sec
| CHICKEN MADEIRA (CHEESECAKE FACTORY COPYCAT) From: Chew Out Loud Serves: 4 INGREDIENTS For the Chicken: | |
| 4 | skinless chicken breast fillets |
| kosher salt | |
| freshly ground black pepper | |
| 5 TB | olive oil, divided |
| 1 cup | shredded mozzarella cheese |
| For the Sauce: | |
| 2 TB | olive oil |
| 8 oz | fresh white mushrooms, sliced |
| 3 cups | madeira wine, (almost a full bottle) |
| 4 cloves | minced garlic |
| 2 cups | beef broth |
| 2 TB | cornstarch dissolved in 2 TB of the beef broth |
| 1 TB | salted butter |
| ¼ tsp | freshly ground black pepper |
DIRECTIONS
Flatten chicken breasts to an even ¼-inch thickness throughout. Lightly sprinkle both sides of each chicken breast with kosher salt and black pepper. In a large skillet, heat 3 TB olive oil over medium heat until hot. Place chicken breasts in skillet, without overcrowding (if needed, cook them in two separate batches.) Cook 3-4 minutes per side, until nicely browned on both sides and no longer pink in center. Transfer cooked chicken to a baking pan and cover to keep warm.
In the same skillet (don't wash out the skillet) add 2 TB olive oil over medium heat until oil is hot. Add mushrooms and stir 1-2 min. Add the remaining sauce ingredients. Stir and bring sauce to a boil. Immediately reduce heat to a simmer. Simmer 20 minutes or until sauce is reduced by one-fourth of its original volume. Finished sauce will be dark brown and thickened. Transfer sauce to a container and keep warm.
Sprinkle mozzarella cheese evenly on top of chicken breasts on baking pan. Broil 3-4 minutes or until cheese is golden and melted.
Serve chicken immediately, generously drizzled with Madeira sauce. Extra sauce is delicious over mashed potatoes, angel hair pasta, or fluffy rice.
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