We have some friends who have deemed themselves our “food friends.”
Everyone has those friends who, when you hang out, you can almost guarantee there will be food involved. Whether it’s going out to dinner, making homemade doughnuts together or just grabbing an Oreo McFlurry from McDonalds (yes, guilty of that more than once 😉 ).
A few months ago we went to The Cheesecake Factory for dinner with these so called “food friends.” They insisted that we order the Chicken Madeira. It was their Cheesecake Factory go-to menu item, and they wanted us to partake of the joy as well. So, we tried it. And OH MY GOODNESS it didn’t disappoint.
Naturally, my husband convinced me to attempt a homemade version, so we could enjoy Chicken Madeira on a weekly basis. (Not happening, I don’t typically frequent our local liquor store.) However, this dish has shown up for dinner at our house a few times since. And you better believe it will be appearing at our Valentine’s Day dinner (with this Roasted Beet and Orange Salad as the first course, and dessert (coming soon!) 🙂 )
Once you try this, you’ll know that we owe our food friends big time.
So…Karlee and Bryce, thank you for introducing us to Chicken Madeira. Thank you for being our “food friends.” Thank you for adventuring with us when we’re not stuffing our faces. And thank you for choosing us as your godparents to your soon-to-be-born baby boy 😉 We love you guys.
- 4 skinless chicken breasts
- 2 Tbsp. extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 cup shredded mozzarella cheese (optional)
- 1 Tbsp. extra-virgin olive oil
- 8 oz. fresh white mushrooms, sliced
- 1 ½ cups madeira wine
- 4 cloves minced garlic
- 1 [14-oz] can beef broth
- 2 TB cornstarch dissolved in 2 TB of the beef broth
- Freshly ground black pepper (to taste)
- Pound chicken breasts until they’re an even ¼-inch thickness throughout. Generously season both sides of each chicken breast with salt and pepper.
- Heat 1 Tbsp. olive oil in a large cast-iron skillet. Place chicken breasts in pan and cook until browned on both sides and mostly cooked through. Transfer to a baking pan and cover with foil to keep warm.
- Add (to the same skillet) another Tbsp. of olive oil. Heat and add sliced mushrooms. Saute until they begin to soften.
- Add the rest of the sauce ingredients (make sure to dissolve cornstarch in beef broth before adding it). Bring sauce to a boil, then immediately reduce heat to a simmer. Simmer for 5 minutes, then add the chicken breasts to the pan and allow to finish cooking while sauce is simmering. (This should take about 15 minutes. The sauce should be thickened and reduced by about one-fourth of its original volume. If chicken cooks completely before sauce is fully reduced, remove from pan and cover with foil to keep warm.)
- If using mozzarella cheese, remove chicken from pan and place back on the baking pan. Sprinkle cheese on top and broil for 3-4 minutes until cheese is melted and bubbly.
- Serve chicken immediately, generously drizzled with sauce. This goes great with white rice or potatoes and roasted veggies!
*Madeira wine can be found at most wine/liquor stores. You can just buy a cheap version of it. The alcohol will be cooked out while you're simmering it.