Chicken Madeira
Prep Time:
Cook Time:
15 Min
45 Min
Serves:
10 Servings
Level:
Intermediate
This is a delicious chicken with an exquisite mushroom gravy that makes this whole dish. I really could lick my plate clean after eating it. It is so yummy! This meal isn’t difficult to make, but it does take a little time. This is a great meal to make with your family. I like to make a little extra so that we can eat it for another meal and we can enjoy it twice! You will want to make this again and again. I like to serve it with Mashed Potatoes and Asparagus (like the Cheesecake Factory). Click here for my Air Fryer Asparagus recipe.
Ingredients:
Chicken Marinate
4 Chicken Breasts, boneless
2 Tbl. Brown Sugar
1 c. Balsamic Vinaigrette Dressing
2 Tbl. Olive Oil
Cooked Chicken
2 Tbl. Olive Oil
1 c. Shredded Mozzarella Cheese
Bake at 350°F for 10-15 minutes
Gravy
2 Tbl. Butter
2 c. Sliced White Mushrooms
2 c. Beef Stock, or 2 c. Water and 1 Tbl. Beef Bullion
2 Tbl. Brown Sugar
¼ c. Balsamic Vinaigrette Dressing
½ c. Heavy Whipping Cream
2 Tbl. Cornstarch
3 Tbl. Cold Water
Preparation:
1. Pound the Chicken Breast on a cutting board until they are about ¼ inch thick. Here is a link for the Meat Tenderizer that I use and love!
2. In a gallon zip lock bag, mix the Balsamic Vinaigrette, Olive Oil, and the Brown Sugar. Place the chicken in the bag and marinate it for at least 30 minutes.
3. Preheat the oven to 350°F.
4. Heat a large skillet and add the Olive Oil. Cook the Chicken for 4-6 minutes on each side, or until it is golden brown on each side. Remove the Chicken and place it on a baking sheet.
5. Bake the chicken for 10-15 minutes until it is cooked through. When it is done cooking, add the Mozzarella cheese and broil it for 4-5 minutes until the cheese melts and is bubbly.
6. While the chicken is cooking, in the same skillet melt the butter over a medium heat. Add the Sliced Mushrooms and sauté them for 2-3 minutes.
7. Add the Beef Stock, the Brown Sugar, and the Balsamic Vinaigrette. Let it simmer for 10-15 minutes.
8. Add the Cream and stir in. Then make a Cornstarch mixture by combining the Cornstarch and the Cold Water and stirring it until it is smooth. Slowly whisk in the cornstarch mixture until the gravy starts to thicken. Remove the gravy from the heat.
9. Serve the gravy over the chicken and potatoes.
10. Enjoy!
Troubleshooting and Tips
Any trouble making this? Please put your comments below and I will respond as soon as I can!
Here is a link for the pots and pans that I use and love!
Having trouble with this recipe? Please leave a comment below or feel free to email me!
Hi, I'm Michelle Bartlett. Here at Just Like Grandma's Cooking I hope that you will find:
-
No Lengthy Stories
-
No Endless Scrolling
-
Just Practical Cooking using Regular Household Ingredients
Follow Me
Reader Favorites
Soft, Fluffy Dinner Rolls
Layered Sarah Salad
Cheesy Broccoli / Cauliflower Soup
Apple Crisp
Gooey Brownies
Grandmas Fluffy Waffles
Click On The Picture for Instructions Along With The Pictures.
Similar Recipes You May Also Enjoy:
Printable Version
Comments & Reviews
-
Did You Like This Recipe?
-
Do You Have Any Alterations That You Would Like To Share?
Please Comment Below!
Please fill in all required fields
Name
Date
I'm a paragraph. Click here to add your own text and edit me. It's easy.
Reply
Please fill in all required fields
There are no comments yet.