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Chicken Madeira

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Prep Time:

Cook Time:

15 Min

45 Min


10 Servings



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Chicken Madeira
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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.


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


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


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

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  • Here is a link for the pots and pans that I use and love!

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Michelle Bartlett 2

Hi, I'm Michelle Bartlett. Here at Just Like Grandma's Cooking I hope that you will find: 

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