CHICKEN MADEIRA #appetizers #snacks #creamcheese #wontons #lunch

This chicken madeira formula is far superior to the Cheesecake Factory adaptation! Chicken bosoms are covered in mozzarella cheddar, the most delectable mushroom sauce, and served close by asparagus. The ideal supper for any event!

Chicken madeira is one of my family's preferred chicken dishes to make at home. Two or three my family's other most loved chicken dishes are Monterey chicken and Cajun chicken pasta.

So I will concede, I love a decent dinner at The Cheesecake Factory. One of my preferred dishes to arrange there is the chicken madeira – you can't turn out badly with brilliant dark colored chicken, melty cheddar, incredibly flavorful mushroom sauce and asparagus. I don't find a workable pace that regularly on the grounds that the hold up is generally so long, so I concluded it was time I figured out how to make chicken madeira at home.

This formula begins with meager cut chicken bosoms. I utilize the flimsy cut assortment since they cook rapidly and uniformly. The chicken bosoms are singed to brilliant dark colored and afterward put in a safe spot for sometime in the future. The following segment to this formula is the madeira sauce, which is a mix of madeira wine, mushrooms, hamburger stock, corn starch and spread. After the sauce is done, it's an ideal opportunity to collect the dish. The saved chicken bosoms go into the stove with a sprinkling of mozzarella cheddar and a side of asparagus lances. After the cheddar is dissolved and the asparagus is cooked through, top the entire thing with the madeira sauce and serve!

Also try our recipe : CHEESY CRACK CHICKEN CASSEROLE #casserole #chicken #dinner #mealhealthy #familyrecipes

INGREDIENTS

For the chicken:

• 1 tablespoon olive oil
• 1 lb boneless skinless chicken breasts thin cut variety
• 1/2 cup mozzarella cheese
• salt and pepper to taste

For the sauce:

• 8 ounces mushrooms sliced
• 1 1/2 cups Madeira wine
• 1 1/2 cups beef broth
• 2 tablespoons butter
• 1 1/2 tablespoons cornstarch dissolved in 2 tablespoons cold water
• salt and pepper to taste

For serving:

• 1 lb asparagus stalks trimmed
• salt and pepper to taste
• 1 tablespoon chopped parsley
• cooking spray

INSTRUCTIONS

1. Heat the olive oil in a large pan over medium high heat. Season the chicken breasts on both sides with salt and pepper to taste.
2. Place the chicken in the pan and cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the pan; place on a plate and cover to keep warm.
3. Add the mushrooms to the pan and season to taste with salt and pepper. Cook until softened, 4-5 minutes. 
4. Add the wine and beef broth to the pan; simmer for 7-9 minutes or until liquid is reduced by half. 
5. Add the cornstarch and stir until smooth. Bring the mixture to a boil and cook for 1 minute or until thickened. Stir in the butter until melted and incorporated into the sauce.
6. Preheat the broiler. Place the chicken and asparagus on a sheet pan coated in cooking spray. Season the asparagus with salt and pepper and sprinkle the cheese over the chicken.
7. Broil for 3-4 minutes or until cheese is melted and asparagus is just tender. Remove the pan from the oven. Place a chicken breast and some asparagus onto each of 4 plates.
8. Pour the mushroom sauce over each chicken breast and serve, topped with parsley.

Source : bit.ly/3agd8Kr

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