Print Options

Back to Company Chicken Madeira >

Include these items:

Taste of Home Logo

Company Chicken Madeira

 Company Chicken Madeira
The sauce for this chicken is simply sensational. It is packed with great herb and vegetable flavor. The leeks, fennel and portobello mushrooms make it feel elegant, but it's very easy to make.—Jamie Miller, Maple Grove, Minnesota
6 ServingsPrep: 35 min. Bake: 15 min.

Ingredients

  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon ground coriander
  • 6 boneless skinless chicken breasts (5 ounces each)
  • 4 tablespoons butter, divided
  • 2 medium leeks (white portion only), halved and thinly sliced
  • 1 fennel bulb, chopped
  • 3/4 pound sliced baby portobello mushrooms
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 3/4 cup Madeira wine
  • 3/4 cup chicken stock
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup shredded Gruyere or Swiss cheese
  • 2 tablespoons chopped fennel fronds

Directions

  • Preheat oven to 400°. Combine thyme, rosemary, salt, pepper and
  • coriander; rub over chicken. In a large skillet over medium-high
  • heat, cook chicken in 2 tablespoons butter 2 minutes on each side or
  • until browned. Transfer to a greased 13x9-in. baking dish.
  • In same skillet, saute leeks and chopped fennel in remaining butter

2 of 2

Company Chicken Madeira (continued)

Directions (continued)

  • 4-6 minutes or until just tender. Add mushrooms; cook 5 minutes
  • longer or until mushrooms are tender.
  • Add flour; cook and stir 1 minute. Gradually add wine and simmer 2
  • minutes. Add broth and bring to a boil; cook and stir 2 minutes or
  • until thickened. Pour over chicken and sprinkle with cheeses.
  • Bake, uncovered, 15-20 minutes or until a thermometer reads 165°.
  • Sprinkle with fennel fronds. Yield: 6 servings.
Make Ahead:Assemble casserole up to 1 day in advance. Cover and refrigerate. Let stand at room temperature 30 minutes before baking. Bake for 20 to 30 minutes in a preheated oven.
Nutritional Facts: 1 chicken breast with 1/3 cup sauce equals 359 calories, 16 g fat (9 g saturated fat), 114 mg cholesterol, 813 mg sodium, 14 g carbohydrate, 3 g fiber, 37 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.