Chicken with Mushroom and Madeira
I took an Epicurious meal and swapped a bunch of stuff out to make this a chicken dish. Served this over brown rice as well as a side salad.
I tried this out with 2% milk in the same recipe prior before I made this with the whipping cream and actually prefer the lower fat in the dish. I'd like to try it again with some Dry Sherry. I was also told that it's perfectly wonderful without and milk product at all. It's delicious!
See recipe below the cut
3 tablespoons butter
2 tablespoons olive oil
16 ounces button mushrooms, thinly sliced
1/2 cup minced shallots (about 3)
4 garlic cloves, minced
1 tablespoon chopped fresh thyme
2 lb chicken breasts pounded
3/4 cup Madeira
2 cups chicken broth
1/2 cup whipping cream
Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 10 minutes. Add 1/4 cup shallots and half of garlic and sauté until shallots are soft, about 3 minutes. Stir in thyme; season with salt and pepper. Transfer mushroom mixture to medium bowl.
Melt remaining 1 tablespoon butter with 1 tablespoon oil in same skillet over medium-high heat. Sprinkle chicken breasts with salt and pepper. Add to skillet and cook about 4 minutes per side. Transfer chicken to plate. Add remaining 1/4 cup shallots and garlic to same skillet. Sauté 2 minutes. Add Madeira and boil until reduced by half, about 3 minutes. Add broth and boil until mixture is reduced to 2/3 cup, about 6 minutes. Add cream and boil until sauce thickens slightly, about 2 minutes. Stir in mushroom mixture. Season sauce to taste with salt and pepper. Return steaks to skillet and cook until heated through, about 1 minute. Transfer to plates. Spoon sauce over and serve.
I tried this out with 2% milk in the same recipe prior before I made this with the whipping cream and actually prefer the lower fat in the dish. I'd like to try it again with some Dry Sherry. I was also told that it's perfectly wonderful without and milk product at all. It's delicious!
See recipe below the cut
3 tablespoons butter
2 tablespoons olive oil
16 ounces button mushrooms, thinly sliced
1/2 cup minced shallots (about 3)
4 garlic cloves, minced
1 tablespoon chopped fresh thyme
2 lb chicken breasts pounded
3/4 cup Madeira
2 cups chicken broth
1/2 cup whipping cream
Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 10 minutes. Add 1/4 cup shallots and half of garlic and sauté until shallots are soft, about 3 minutes. Stir in thyme; season with salt and pepper. Transfer mushroom mixture to medium bowl.
Melt remaining 1 tablespoon butter with 1 tablespoon oil in same skillet over medium-high heat. Sprinkle chicken breasts with salt and pepper. Add to skillet and cook about 4 minutes per side. Transfer chicken to plate. Add remaining 1/4 cup shallots and garlic to same skillet. Sauté 2 minutes. Add Madeira and boil until reduced by half, about 3 minutes. Add broth and boil until mixture is reduced to 2/3 cup, about 6 minutes. Add cream and boil until sauce thickens slightly, about 2 minutes. Stir in mushroom mixture. Season sauce to taste with salt and pepper. Return steaks to skillet and cook until heated through, about 1 minute. Transfer to plates. Spoon sauce over and serve.