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Breast Of Chicken In Madeira Sauce

Brayden's picture
Ingredients
  Long grain white rice 1 1⁄2 Cup (24 tbs)
  Salt To Taste
  Chicken breasts 3 Pound
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Shallots 2 , sliced
  Mushrooms 1⁄2 Pound, washed cut in half lengthwise
  Dried thyme leaves 1 Teaspoon
  Pepper 1 Dash
  Dry madeira wine 1 1⁄2 Cup (24 tbs)
  Cornstarch 1 Teaspoon
  Light cream 1 Cup (16 tbs)
  Heavy cream 1⁄2 Cup (8 tbs)
  Natural swiss cheese 1 Cup (16 tbs), grated
  Parsley 2 Tablespoon, chopped
Directions

GETTING READY
1. Preheat oven to 375F.

MAKING
2. Cook rice with 1/2 teaspoon salt and 3-1/3 cups water as package label directs.
3. Wipe chicken breasts with damp paper towels.
4. With sharp knife cut breasts in half carefully remove skin and bone, keeping chicken breast intact.
5. In large skillet in hot butter cook shallots for several minutes.
6. Add chicken breasts and brown well over medium heat, about 10 minutes on each side.
7. Add mushrooms, thyme, 1-1/2 teaspoons salt and pepper and cook for about 3 minutes.
8. Turn rice into a lightly buttered, 2-quart shallow casserole.
9. Arrange chicken breasts, overlapping slightly, down center of casserole and arrange mushrooms around chicken.
10. In same skillet, pour wine into drippings and stir to dissolve browned bits in pan.
11. Dissolve cornstarch in 2 tablespoons light cream.
12. Add heavy cream, rest of light cream and cornstarch to wine mixture and bring just to boiling stirring.
13. Remove from heat and add cheese.
14. Spoon half of sauce over chicken and bake in oven 10 to 12 minutes.
15. Run under broiler several minutes to brown slightly.

SERVING
16. Sprinkle with parsley reheat rest of sauce and serve along with casserole.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Broiled
Ingredient: 
Chicken
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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