Holy Cow, or should I say Holy Chicken! We love this chicken recipe! It is so moist, flavorful, and light! Even Anti-mushroom-ers love it too! We use canned mushrooms since it is so much easier to have the cans on hand, but fresh mushrooms work too. You can marinate your chicken in a store-bought Balsamic Vinaigrette or use the recipe below. This dish is traditionally served over mashed potatoes though we quite love it all on its own!
CHICKEN MADEIRA
serves 4
INGREDIENTS:
BALSAMIC VINAIGRETTE
1/4 cup Olive Oil
1/4 cup Vegetable Oil
1/4 cup Balsamic Vinegar
1 teaspoon Honey
1 teaspoon Dijon mustard (regular mustard works too!)
1 clove garlic, minced
salt and pepper, to taste
CHICKEN
4 Chicken Breasts
1/2 cup Balsamic Vinaigrette
2 Tbsp Brown Sugar
2 Tbsp Olive Oil (you can use Vegetable oil too!)
1 cup shredded Mozzarella cheese
Parsley, fresh or dried for garnishing
SAUCE
1 Tbsp Butter
2 - 4 oz cans Sliced Mushrooms (you can use fresh too)
2 cups Beef Stock
1/4 cup balsamic vinaigrette
2 Tablespoons brown sugar
INSTRUCTIONS
Pound chicken breasts until they are about 1/4 inch thick. You can do this with a rolling pin or can.
Add balsamic vinaigrette, brown sugar, and oil together in a sealed Ziploc bag. Add chicken and marinade for at least 30 minutes.
Preheat oven to 350°F.
Heat a large skillet over medium high heat and remove chicken from bag into skillet.
Cook chicken for 5 minutes on each side.
Once browned, remove chicken and place in an oven safe dish. Bake for 10-15 minutes until chicken is cooked through.
In the same skillet used for cooking the chicken, melt butter over medium heat.
Add mushrooms, beef stock, balsamic vinaigrette, and brown sugar and bring to a boil. Reduce heat and simmer for 20-25 minutes, until the sauce has reduced by half
When the chicken is done cooking, top with mozzarella cheese and broil for 3-4 minutes, until the cheese starts to turn golden. Sprinkle with parsley.
Pour sauce over the chicken and serve!
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