10/30/12 - Chicken Madeira

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2 servings

12 oz chicken breast - scallopine style in 2 oz pieces

1/2 tsp salt

1/2 tsp pepper

flour to dredge

1 ea Madeira Roasted Portobella Mushroom - recipe follows

2 oz Madeira wine

4 oz demi glace or brown sauce

1 TB butter, softened

Madeira Roasted Portobella Mushrooms

2 - 3 large Portobella mushrooms caps - stems and gills removed

1/4 cup Madeira wine

1 tsp salt

1/2 tsp pepper

1 TB shallots, minced

2 TB olive oil

for mushrooms:

Remove stems and scrape gills from mushrooms. Place upside down (gill side up) on small sheet pan or pie tin. Pour wine over each cap then salt, pepper, shallots and finally oil. Roast at 450 degrees for 10 minutes. Once cooled, slice into 1/4" strips and set aside.

to complete dish:

Pound chicken into thin 1/4" slices about 2 oz each. In saute pan, heat olive oil to almost smoking. Season chicken with salt and pepper then dredge through flour coating well and shake off excess flour.

Once oil is smoking hot, add chicken and saute for about 1 minute. Working quickly now, turn chicken over, add mushroom strips and then flash Madeira wine in to pan. Wine will reduce quickly so have demi glace ready to add. As sauce begins to thicken, add butter and incorporate thoroughly into sauce.

Remove from heat. Arrange chicken on plates, then top with mushroom and then sauce. Enjoy