Headed over to have dinner with Ty tonight and talked him into letting me cook my most favorite of meals with the wife's help!
This recipe is sooooooooooooooooooooooooo damned good, you'll slap your momma' for not making it (or making it enough if she did) when you were growing up!
This recipe is for a double batch because you WILL want leftovers
CHICKEN MADEIRA (double batch)
· 4 lbs. Boneless/skinless Chicken Breasts
· 3 Tbsp Lemon Juice
· 6 Tbsp Olive Oil
· 2-3 Tbsp flour
· 4 packages of Denmark's Finest Havarti Cheese (comes in those 8-10 oz pkgs)
· ½ lb. Mushrooms(sliced)
· ¼ tsp white pepper
· 6 tbsp butter
· 1 twist of shallots or green onions
· ½ to ¾ Cup Madeira (to taste)
· 1 tsp Salt
· 1 1/3 pints of whipping cream (heavy is ok)
· 4-5 chicken bouillons
1. Saute chicken in oil butter. Transfer to glass baking dish
2. Toss mushrooms in lemon juice
3. Sauté onions and mushrooms in remaining oil and butter. (until slightly browned)
4. Blend in flour, Madeira and bouillon; cook until thickened.
5. Add cheese and stir until melted.
6. Add the cream.
7. Spoon over the chicken
8. Top (optional) with reserved cheese and cover with foil or lid.
9. Bake at 400 degrees for 45 minutes (depending on thickness of breasts)
Serve with wild grain rice
This recipe is sooooooooooooooooooooooooo damned good, you'll slap your momma' for not making it (or making it enough if she did) when you were growing up!
This recipe is for a double batch because you WILL want leftovers
CHICKEN MADEIRA (double batch)
· 4 lbs. Boneless/skinless Chicken Breasts
· 3 Tbsp Lemon Juice
· 6 Tbsp Olive Oil
· 2-3 Tbsp flour
· 4 packages of Denmark's Finest Havarti Cheese (comes in those 8-10 oz pkgs)
· ½ lb. Mushrooms(sliced)
· ¼ tsp white pepper
· 6 tbsp butter
· 1 twist of shallots or green onions
· ½ to ¾ Cup Madeira (to taste)
· 1 tsp Salt
· 1 1/3 pints of whipping cream (heavy is ok)
· 4-5 chicken bouillons
1. Saute chicken in oil butter. Transfer to glass baking dish
2. Toss mushrooms in lemon juice
3. Sauté onions and mushrooms in remaining oil and butter. (until slightly browned)
4. Blend in flour, Madeira and bouillon; cook until thickened.
5. Add cheese and stir until melted.
6. Add the cream.
7. Spoon over the chicken
8. Top (optional) with reserved cheese and cover with foil or lid.
9. Bake at 400 degrees for 45 minutes (depending on thickness of breasts)
Serve with wild grain rice
possibly dancing
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