Chicken Medeira Recipe (Family Dinner Version)

My in-laws were in town for my daughter's 5th birthday last month and they wanted to go to their favorite upscale chain restaurant.  My husband ordered Chicken Medeira.  I have heard of this before, but have never ordered or thought to make it. It's one of those dishes that seems a little too heavy and usually served with a mountain of mashed potatos or pasta. Things I tend to avoid these days.  But my husband made me taste it. I have to admit, the sauce is absolutely mouthwatering and was not as heavy as I thought.  He asked me if we could add this to our home meal planning.  I said yes, but that I would need to create a recipe that was a little less heavy and little more family meal friendly.  Here you go.

Ingredients:

• 1 lb chicken breast tenders
• 4 tbsps of olive oil 
• 1 package frozen asparagus spears
• 2 cups grated mozzarella cheese 
•  2 cups fresh crimini mushrooms, sliced  
• 1 half  medium onion finely diced
• 3 cups madeira wine 
• 1 1/2 cups beef stock (you could also use chicken stock)
• 1 tbsp butter
• 4 tbsps flour or cornstarch
• Salt and pepper to taste about 1 tsp each
• 2 cloves garlic ot 2 tsps garlic powder 

• 1/4 cup finely chopped fresh parsely

Directions

First chop your garlic (if you using fresh), onions, mushrooms and parsely and set a side.

Heat 2 tbsps olive oil in a large skillet over medium heat.

When pan is hot season chicken tenders with salt and pepper.

Saute chicken for 3 to 4 minutes or until the chicken has browned just a bit.  Don't over cook.

remove from pan and keep warm.

using the same pan, add two tbsps olive oil to the skillet.

Add the mushrooms, onions, garlic and saute until cooked down a little apprx 3-5 mins.

add 2 tbsps of flour or cornstarch (this will help create a roux to thicken your sauce)

Add the Madeira wine, stock and butter.

Bring the sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduced.  The sauce will be done.

when it has thickened and turned a dark brown in color. If it doesn't thicken to your liking you can at this point mix a tablespoon of flour and a little cold water together in a cup and add to this to your sauce. Cook  a few more mins to thicken.

While your sauce is simmering, Thaw out the frozen asparagus in warm water or microwave for a couple of mins. (if your using fresh asparagus cook ahead of time and set aside)

Set the oven to broil.

Arranging the cooked chicken tenders on a baking pan. Cross 2-3 asparagus spears over each piece

Place grated or shredded mozzarella cheese on top

Broil the fillets for 3 to 4 minutes to melt the cheese and heat everything through.

To serve, arrange two chicken breast on each plate, spoon generous amounts of Madeira sauce over the chicken and sides.  I served mine with brown rice this time. 

(Adpated from a recipe I found on Food.com)