This week I had some leftover mushrooms hanging out in the fridge and found a package of chicken breasts in the freezer. I wanted to try something new to bring these ingredients together and after some searching I found a recipe for chicken madeira. Chicken Madeira is basically cheese covered chicken breasts with a rich mushroom wine sauce. I was pretty much sold the moment I looked at the ingredient list.
When I made my chicken madeira I used Ultra Gel as my thickening agent instead of cornstarch, which made it easy to keep from getting lumps. I also added some sour cream and used a red cooking wine since I didn’t have madeira on hand.
I served this over brown rice with a side of broccoli and cauliflower and the family declared it a winner. Enough so that we’re having it for lunch tomorrow too!
Chicken Madeira with Ultra Gel
4 chicken breasts, sliced in half
2 Tablespoons butter
1 teaspoon oil
salt and pepper
8 ounces sliced mushrooms
1/2 white onion, sliced
1 1/2 cups red cooking wine or madeira
15 ounces beef broth
2 Tablespoons sour cream
2-3 Tablespoons Ultra Gel
1-2 cups shredded mozzarella
In a large skillet heat butter and oil. Sprinkle chicken breasts with salt and pepper and place in the skillet. Brown on both sides until done through. Move to a plate and cover to keep warm.
Add mushrooms and onions to hot skillet along with an additional Tablespoon of butter and a sprinkle of salt. Cook for 4-5 minutes until mushrooms and onions are soft. Add wine and broth and simmer for 7-10 minutes until liquid reduces to half. Add sour cream and mix well. Thicken with Ultra Gel. Add additional salt and pepper if needed. Depending on the salt level of your beef broth you may not need any salt at all.
Place chicken breasts on a sheet pan and top with cheese. Place in a 350 degree oven for 3-5 minutes until cheese is well melted.
Serve chicken and sauce over brown rice or mashed potatoes.