| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 4 boneless skinless chicken breasts
- Kosher salt and cracked black pepper
- 3 tablespoons olive oil
- 2 cups sliced cremini mushrooms
- 3 cups Madeira wine
- 2 cups low-sodium beef broth
- 2 sprigs fresh thyme, plus more for garnish
Instructions
- Sprinkle each chicken breast liberally with salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook the chicken until browned, 4 to 6 minutes per side. Transfer to a plate and cover with foil.
- Add the remaining 2 tablespoons oil to the same skillet over medium-high heat and saute the mushrooms until softened, 2 minutes. Add the wine and cook 1 minute before adding the beef broth and thyme. Bring the sauce to a simmer and let reduce by three-quarters, about 15 minutes. The sauce should have thickened and turned a rich dark brown. Just as the sauce is almost done, return the chicken to the pan and finish cooking through to 165 degrees F, about 5 minutes. Season with salt and pepper.
- Serve the chicken with the mushrooms and Madeira sauce and garnish with fresh thyme.
- Per serving: Calories 280; Total Fat 14 grams; Saturated Fat 2 grams; Protein 29 grams; Total Carbohydrate 4 grams; Sugar: 3 grams; Fiber 0 grams; Cholesterol 76 milligrams; Sodium 296 milligrams
Nutrition Facts
| Calories | 280 |
| Total Fat | 14 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 76 milligrams |
| Sodium | 296 milligrams |
| Carbohydrates | 4 grams |
| Protein | 29 grams |
| Sugar | 3 grams |
Reviews
It took almost 45 minutes for the liquid to cook down and thicken…I think that 3 cups of wine and 2 cups of broth is too much.
So easy and a definite hit! Lots of flavor. I serve with extra wide ribbon noodles.