Natashas Kitchen Chicken Madeira Recipe

Chicken Madeira a'la Natasha Recipe Recipezazz.com

WebMay 20, 2021 · Place a large heavy (oven-safe) pan over medium/high heat and melt in 2 tablespoons butter and 1 tablespoon of oil. Add mushrooms and cook for 5 minutes until …

1. To Blanch Asparagus: Remove fibrous stems from asparagus by snapping them off (can also cut a bit off the bottom and peel the bottom portion with a vegetable peeler). Fill a medium pot with 6 cups water, bring to a boil and add 1 Tbsp salt. Add asparagus and boil uncovered until crisp tender and bright green (2-3 minutes then remove immediately from hot water and set aside).
2. Place a large heavy (oven-safe) pan over medium/high heat and melt in 2 tablespoons butter and 1 tablespoon of oil. Add mushrooms and cook for 5 minutes until soft. Stir in diced onion and cook for 3 minutes. Add minced garlic cloves then season with 1/4 tsp salt and 1/4 tsp black pepper and 2 tablespoons fresh parsley. Cook another 2 minutes then remove mixture to a plate and wipe skillet clean with wet paper towel.
3. Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4″ thick. Season chicken breasts all over with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place same pan over medium/high heat and add 1 tablespoon butter and 1 tablespoon oil. When butter is finished foaming, add chicken breasts and saute 3 to 4 minutes per side or until golden brown and cooked through. Remove chicken from pan to the same plate as mushrooms.
4. In the same pan, add 1 1/2 cups Madeira and boil until reduced by half (about 5 minutes of vigorous boiling), scraping the bottom of the pan to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup liquid remains or about 1/4 of it’s original volume (about 10 minutes). Reduce heat to medium, add 1/2 cup cream and simmer until sauce thickens (about 2 minutes). Season sauce with salt and pepper to taste and turn off the heat.

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