Chicken Madeira
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
35 mins
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Marinating time
2 hrs
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Total Time
55 mins
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Servings
4
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Calories
908 kcal
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Course
Main Course, Dinner
Chicken Madeira
Description
The chicken breasts are pounded thin and marinated with a mix of balsamic vinegar, olive oil, brown sugar, and pepper for about two hours, infusing them with tangy and sweet flavors. The mushrooms are sautéed in butter or oil, then simmered with balsamic vinegar, beef broth, brown sugar, and pepper to reduce into a dark, flavorful sauce.
While the sauce simmers, the marinated chicken is baked at 400°F until cooked through. Asparagus spears are sautéed until crisp-tender, adding fresh, green notes to the dish. The cooked chicken is then topped with slices of provolone and mozzarella cheese, which melt to add creaminess and mild flavor.
Before serving, the meal is garnished with fresh parsley. This dish combines sweet, tangy flavors from the marinade and sauce with tender meat, soft melted cheese, and crisp-tender vegetables, making it an entree with layered textures and flavors.
Purchasing cheese in sliced form from a deli can be cost-effective. The balance of acid and sweetness in the marinade and sauce gives distinctive flavor, and baking ensures juicy chicken without frying.
Ingredients
- 4 chicken breast boneless skinless
Marinade
- ¾ cup balsamic vinegar
- ½ cup olive oil
- 2 teaspoons brown sugar
- black pepper to taste
Sauce
- 3 tablespoons butter or oil
- 2 cups white mushrooms sliced, fresh
- 1 cup balsamic vinegar
- 1 cup beef broth
- 2 tablespoons brown sugar
- black pepper to taste
Topping
- 1 tablespoon butter or oil
- 12 asparagus spears
- 4 lices provolone cheese
- 4 lices mozzarella cheese
- parsley for garnish, fresh
Instructions
- Place chicken breasts between two pieces of plastic wrap or waxed paper and pound until about ½ inch thick.
- Place chicken in a resealable plastic bag. Combine marinade ingredients and pour in the bag. Squeeze all the air out, seal, and refrigerate for about 2 hours.
- About 20 minutes before the chicken is done marinating, heat butter or oil in a large skillet. Add mushrooms and saute for a couple of minutes.
- Add remaining sauce ingredients and bring to a boil. Reduce heat and simmer, uncovered, for about 30 minutes, or until sauce thickens and reduces to about ½-¼ of its original volume. When it is done, the sauce should be dark brown in color. Set aside.
- While the mushrooms simmer, cook the chicken. Heat oven to 400 degrees F. Grease a 9x13-inch baking dish. Place chicken in dish and bake for 15-20 minutes, or until chicken is cooked through. Set aside.
- While the chicken is baking, saute the asparagus spears in some butter or oil until crisp-tender, about 5 minutes. Set aside.
- Once chicken and asparagus have cooked, layer on each chicken 1 slice provolone cheese, 3 cooked asparagus spears, then 1 slice mozzarella cheese.
- Set the oven to broil. Bake for about 3 minutes, or until the cheese melts and browns a little.
- Right before serving, spoon some of the sauce over each piece of chicken. Garnish with fresh parsley and serve with mashed potatoes.
Notes
- Buying sliced provolone and mozzarella from the grocery deli may be more economical than pre-packaged slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 908 kcal
% Daily Value*
| Calories | 908kcal | 45% |
| Carbohydrates | 32g | 11% |
| Protein | 65g | 130% |
| Fat | 56g | 86% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 209mg | 70% |
| Sodium | 1015mg | 42% |
| Potassium | 1303mg | 28% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 1130IU | 23% |
| Vitamin C | 6.4mg | 7% |
| Calcium | 419mg | 42% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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