Creamy Maderia Chicken
Submitted by loelady12
One-skillet Madeira chicken smothered in a mushroom-Swiss cream sauce, spooned over toasted bread. A rich, warming weeknight dinner ready in under an hour.
YIELD
4 servingsPREP
15 minCOOK
35 minREADY
1 hrsPicture this: tender chunks of chicken breast simmered with Madeira wine, earthy mushrooms, and a luscious cream of mushroom sauce enriched with melted Swiss cheese.
All of it spooned generously over crispy toasted bread so every bite soaks up that savory, wine-kissed sauce.
The whole thing comes together in one skillet in about an hour, which means fewer dishes and more time at the table.
Pro Tips
- Use a dry Madeira wine for the best depth of flavor. It adds a nutty sweetness that pairs beautifully with mushrooms.
- Shred the Swiss cheese yourself rather than buying pre-shredded. It melts smoother and creamier.
- Don’t skip the Worcestershire sauce. It’s a tiny amount but adds a savory backbone to the whole dish.
- Toast the bread right before serving so it stays crisp under the sauce.
Ingredients
Directions
If the chicken if frozen, microwave it 3 minutes, uncovered on high, to defrost slightly.
Meanwhile, in a 12-inch nonstick skillet heat the oil on medium.
Peel and coarsely chop the onion, adding it to the pan as you chop.
Raise the heat to medium-high.
Add the mushrooms and stir from time to time.
Cut the chicken into bite-sized chunks.
When all of the chicken is cut, add it to the pan and raise the heat to high.
Add the Maderia wine. Seed and finely chop the green pepper and add it to the skillet.
Cook the chicken for about 3 to 4 more minutes or until no longer pink, stirring from time to time.
Meanwhile add the Worcestershire, chicken bouillon, if desired, and black pepper.
Stir well.
When the chicken is no longer pin, lower the heat to medium and add the soup, stirring thoroughly.
Add the milk and continue to stir until well-mixed.
Reduce the heat to simme. Sprinkle the cheese over the skillet, and stir to mix and melt the cheese.
Let the skillet simmer while toasting the bread.
To serve, spoon a generous amount of the chicken mixture over each bread slice.
Serve at once.
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