Chicken Madeira Recipe | CDKitchen.com

ingredients

2 teaspoons extra-virgin olive oil
4 boneless skinless chicken breast halves
1/2 teaspoon salt, divided use
2 cloves garlic, pressed or minced
1/4 cup Madeira wine
2/3 cup beef stock
3 cups sliced mushrooms
1 tablespoon cornstarch
2/3 cup low-fat (2 percent) milk
1/8 teaspoon white pepper
1 tablespoon chopped chives
1 tablespoon chopped chervil

directions

Heat the olive oil in a large skillet over medium heat. When the skillet is hot, add the chicken breasts and sprinkle them with 1/4 teaspoon of the salt. Brown the breasts well on both sides. Cover tightly and turn off the heat.

While the chicken is cooking, lightly spray a medium saucepan with nonstick cooking spray. Add the garlic and cook over medium heat until soft. Add the Madeira, beef stock and mushrooms, and bring to a boil.

In a small bowl, combine the cornstarch and milk, and mix until the cornstarch is completely dissolved. Add it to the stock mixture and cook, stirring constantly, until thickened. Add the remaining 1/4 teaspoon salt, white pepper, chives and chervil, and mix well.

Pour the sauce over the browned chicken breasts and simmer for about one minute. To serve, place a chicken breast on each individual plate. Ladle the sauce evenly over the top of each serving.

NOTE: Using this same recipe, you can substitute veal, beef or pork for the chicken with great success.

nutrition data