Madeira Chicken with Prosciutto
Madeira Chicken is a quick and delectable recipe that is sure to impress your loved ones. It is made with chicken breasts that are pounded thin, seasoned with spices, then browned in a skillet. The chicken is then cooked in a tasty Madeira wine sauce with shallots, garlic, and mushrooms. Finally, the chicken is topped with prosciutto and provolone and broiled until the cheese is melted.
Madeira Chicken is a quick and delectable recipe that is sure to impress your loved ones. It is made with chicken breasts that are pounded thin, seasoned with spices, then browned in a skillet. The chicken is then cooked in a tasty Madeira wine sauce with shallots, garlic, and mushrooms. Finally, the chicken is topped with prosciutto and provolone and broiled until the cheese is melted.
- salt & pepper to taste
- 2 tablespoons extra virgin olive oil
- 3 tablespoons butter
- 4 slices provolone cheese
- 2 chicken breasts boneless
- 4 ounces button mushrooms i used canned mushrooms (drained)
- 8 ounces chicken stock
- 8 ounces madeira wine
- 1 1/2 tablespoons corn starch
- 4 slices prosciutto
- chicken seasoning to taste
- 1 small shallot
- 2 cloves fresh garlic peeled, small dice
- Carbohydrate 9.60520311871912 g
- Cholesterol 129.418315145811 mg
- Fat 36.3396427242921 g
- Fiber 0.243532490595951 g
- Protein 39.0621024433979 g
- Saturated Fat 16.1528926845794 g
- Serving Size 1 1 Serving (340g)
- Sodium 681.97958895311 mg
- Sugar 9.36167062812317 g
- Trans Fat 2.86598587547677 g
- Calories 568 calories
Step-by-step
- In Large deep skillet or dutch oven heat Olive Oil and 1 tbs of butter until pan is hot and oil butter mixture is hot.
- Take Chicken breasts cover with wax paper and pound down breast with mallet or rolling pin until even thickness just shy of a half an inch - cut in half making 4 pieces. Season chicken with Salt, Pepper and Chicken seasoning (any variety).
- Carefully place chicken into pan and brown on both sides - about 4-5mins per side. Remove to Plate and cover with foil.
- Add Shallots, Garlic and mushrooms. Cook until soft but make sure garlic does not burn - about 2-3 mins.
- Add Madeira wine and stir up all the bits and pieces of chicken from bottom of pan. Add chicken stock and remaining butter. Simmer over medium heat until it reduces and thickens (about 10-15 mins).
- After sauce reduces you can thicken even more by taking corn starch, adding to small bowl and putting some of the sauce from the main pan getting out all the lumps. Add back to main pain and cook some more and sauce will thicken. If it gets really thick add more chicken stock.
- Put chicken back into sauce for 5 more mins - cover chicken with sauce to cook through.
- Heat your broiler or toaster oven on high. Take a baking sheet, put foil on it and spray with cooking spray (so chick doesn't stick). Take chicken out of sauce and put on baking sheet. Add one piece of Prosciutto and Provolone cheese on top of each piece, put under broiler for second. Takes last then 30 seconds to melt cheese.
- Place chicken on plate, put sauce over top of chicken and serve with any pasta.
- ENJOY. It really is very easy and yummy dish.
When pantry space and ingredient costs dictate the menu, selecting a dish that relies on a single bottle of fortified wine keeps the budget targeted without sacrificing depth. Madeira wine brings a nutty, caramelized profile that anchors the entire pan sauce, but purchasing it means planning for how the remaining components behave across storage and subsequent services. Chicken breasts sliced thin and layered with cured meats and melting cheese require careful handling to prevent the proteins from toughening during storage and reheating.
Storage, Freezing, and Reheating Strategy
Prepared components hold exceptionally well when divided before the final melting phase. Sauce and browned chicken components stay fresh in airtight containers in the refrigerator for up to three days. Freezing cooked chicken directly in the mushroom and Madeira reduction prevents the meat from drying out during thaw cycles, maintaining moisture for up to two months at minus eighteen degrees Celsius. Reheat thawed portions gently in a covered skillet over medium-low heat until internal temperatures reach seventy-four degrees Celsius, then transfer the meat to a foil-lined sheet pan to apply the prosciutto and provolone under the broiler.
- Boiling the sauce too aggressively after adding the cornstarch slurry creates a grainy texture rather than a glossy sheen.
- Leaving garlic in the skillet while the wine reduces will burn the aromatics; remove them or manage heat strictly between medium and medium-low.
- Skipping the wax paper during the pounding stage tears delicate breast meat, resulting in uneven thickness and inconsistent cooking times.
