AuthorAndreaYou can use this recipe to make either Chicken Medeira or Marsala. Chicken Medeira is made with beef broth and Medeira wine, Chicken Marsala is made from chicken broth and Marsala wine. Either wine should be the dry, not sweet.
If you want the Chicken Medeira like Cheesecake Factory, accompany it with mashed potatoes and asparagus. When the chicken is done, you top the chicken with 3-4 stalks of asparagus and a piece of mozzarella cheese and broil it for a minute until browned.
Pound chicken breasts to 1/4" thick. Dredge pounded chicken in flour salt pepper mixture. Shake off excess.
Melt butter and oil in a hot stainless steel pan. Fry each piece of chicken until internal temp is 165 degrees. Set aside and cover with foil to keep warm.
Scrape off the chicken bits and leave them in the pan for flavor. Add more butter or oil and cook the onion until transluscent. Add all of the mushrooms and cook for about 5 minutes. Add garlic and cook for a few minutes, do not burn. Take mushrooms/onions/garlic out of the pan and save for later Then add the wine and broth to the same pan and cook for 15-20 minutes to reduce liquid and thicken. Then add the cream and fresh thyme and cook for a few minutes more. Add the mushrooms and chicken back to pan and coat the chicken with the sauce. Add salt and pepper if needed. Sprinkle with fresh parsley before serving.
Serve the chicken with mashed potatoes and lightly cooked asparagus (throw them in a pan with a bit of water and cook until a fork goes through the stalk- do not overcook). You can also serve over egg noodles if you prefer. This is a pretty heavy dish so I prefer a light citrus and greens salad or a steamed green vegetable.
Ingredients
Directions
Pound chicken breasts to 1/4" thick. Dredge pounded chicken in flour salt pepper mixture. Shake off excess.
Melt butter and oil in a hot stainless steel pan. Fry each piece of chicken until internal temp is 165 degrees. Set aside and cover with foil to keep warm.
Scrape off the chicken bits and leave them in the pan for flavor. Add more butter or oil and cook the onion until transluscent. Add all of the mushrooms and cook for about 5 minutes. Add garlic and cook for a few minutes, do not burn. Take mushrooms/onions/garlic out of the pan and save for later Then add the wine and broth to the same pan and cook for 15-20 minutes to reduce liquid and thicken. Then add the cream and fresh thyme and cook for a few minutes more. Add the mushrooms and chicken back to pan and coat the chicken with the sauce. Add salt and pepper if needed. Sprinkle with fresh parsley before serving.
Serve the chicken with mashed potatoes and lightly cooked asparagus (throw them in a pan with a bit of water and cook until a fork goes through the stalk- do not overcook). You can also serve over egg noodles if you prefer. This is a pretty heavy dish so I prefer a light citrus and greens salad or a steamed green vegetable.
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