This recipe was not very good! I couldn't find Madeira wine anywhere, so ended up using white wine. The recipe calls for 3 cups of the wine, I felt like that was too much, so used 2 cups, and 3 cups of broth. My sauce never thickened, I don't know why, I added 2 things of cornstarch and that did nothing either. The recipe was OK, but nothing to write home about, and nothing I will make again :-(
- 1 tablespoon olive oil
- 4 boneless, skinless chicken breast fillets
- 4 mozzarella cheese slices
- 2 tablespoons olive oil
- 2 cups sliced fresh mushrooms
- 3 cups Madeira wine
- 2 cups beef stock
- 1 tablespoon butter
- 1/4 teaspoon ground black pepper
Heat up 1 tablespoon olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick. Sprinkle each fillet with salt and pepper.
Sauté the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bit. Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce. Don't clean the pan. You want all that cooked-on goodness to stay in the skillet to help make the sauce.
With the heat still on medium, add two tablespoons of oil to the skillet. Add the sliced mushrooms and sauté for about two minutes. Add the Madeira wine, beef stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its original volume. When the sauce is done it will have thickened and turned a dark brown color.
Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of Madeira sauce over the chicken.