I'd never heard of or tasted Chicken Madeira until last night, and I can tell you we will definitely be having it again, and soon. The sauce is amazing and can be served over rice, mashed potatoes or pasta. We chose to pair our dinner with Pappardelle and green beans.
Chicken Madeira
1 lb chicken breasts/thighs
5 Tb olive oil
3/4 cup shredded mozzarella
salt and pepper
Sauce
2 Tb olive oil
8 oz fresh white mushrooms, sliced (I used crimini)
3 cups Madeira wine (almost a full bottle)
4 cloves minced garlic
2 cups bone broth
2 Tb cornstarch dissolved in 2 Tb bone broth
1 Tb salted butter
Sprinkle chicken breasts/thighs with salt and pepper
In large skillet heat 3 Tb olive oil add chicken
Cook 5-6 minutes per side, until nicely browned on both sides and no longer pink in the middle
Transfer to a baking pan, and place in oven at 250 to keep warm
In same skillet add additional 2 Tb olive oil (do not rinse skillet)
Once oil is hot add mushrooms and stir 1-2 minutes
Add the remaining sauce ingredients, stir and bring to boil
Simmer 20 minutes or until sauce is reduced by one fourth of it's original volume
Finished sauce will be dark brown and thickened.
Sprinkle cheese evenly over chicken and broil 3-4 minutes until cheese is browned and melted
Place chicken on a dinner plate and generously add sauce.
Enjoy!