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.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 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
Madeira Chicken is a dish that is sure to impress your guests. It is easy to make and packed with flavor. The chicken is cooked in a rich Madeira wine sauce with shallots, garlic, and mushrooms. The chicken is then topped with prosciutto and provolone cheese and broiled until the cheese is melted.
This dish can be served with a variety of sides, such as pasta, rice, or potatoes. It is also a great dish to make ahead of time and reheat later. If you are looking for a delicious and easy-to-make dish, Madeira Chicken is a great option.
Step-by-step
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Made in R 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.
