Description
A rich and comforting skillet dinner of seared chicken, mushrooms, and a glossy Madeira wine sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 1 tablespoon all-purpose flour
- 1–2 tablespoons neutral oil
- 8 oz sliced cremini or button mushrooms
- 1/3 to 1/2 cup Madeira wine
- 1 cup low-sodium beef or chicken stock
- 1/2 cup heavy cream
- 2 tablespoons grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Season and lightly pound chicken breasts to an even thickness.
- Dust chicken with flour for better browning.
- In a heavy skillet, heat oil over medium-high heat and sear chicken 3–4 minutes per side until golden. Remove chicken.
- Briefly sauté mushrooms in the same skillet until browned.
- Deglaze with Madeira wine and scrape up browned bits.
- Add stock and simmer until reduced by about one-third.
- Stir in heavy cream and Parmesan.
- Return chicken to pan and finish in a preheated 375°F oven for 8–12 minutes until internal temp reaches 160–165°F.
- Let carryover heat bring to a safe 165°F.
Notes
Finish with a tablespoon of cold butter swirled in for a glossy sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 130mg