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Original Message
"OTCC - Have Some Madeira M'Dear"
Posted by qwertypie on 12-17-10 at 01:18 PM
I've always loved this Flanders and Swann song.
So when I came across this recipe several years ago, I just had to try it.

Breast of Chicken in Madeira Sauce with Assorted Greens with Feta, Cinnamon Dusted Pecans and Raspberry Vinaigrette

Chicken with Madeira Sauce
1.5 cups (375 mL) of long-grain rice, cooked according to label (I usually use basmati rice)
chicken breasts (skinless and boneless) - about 8 "half" breasts or 4 whole
0.25 cup (62.5 mL) of butter
2 shallots, thinly sliced
0.5 lbs (225 g) fresh mushrooms, washed and cut in half lengthwise
1 tsp (5 mL) dried thyme leavces
dash pepper
1.5 cups (375 mL) of dry Madeira wine (I used Blandy's which is the only brand I could find here at the local redneck liquor store. In a pinch, you could use port or other fortified wine, but the Madeira is really nice if you can get it)
1 tsp (5 mL) cornstarch
1 cup (250 mL) light cream
0.5 cup (125 mL) heavy cream
1 cup (250 mL) grated swiss cheese
2 TBSPs (30 mL) chopped parsley (optional)

(We had sliced swiss cheese instead of a block, so I chopped it up finely and it seemed to work)
1. Melt the butter in a large skillet and cook shallots several minutes. And chicken breasts; brown well over medium heat, about 10 minutes on each side (I needed a little longer)
2. Add mushrooms, thyme, ***salt***, and pepper, cook about 3 minutes.
3. Pre-heat oven to 375F (190 C).
4. Turn out rice into lightly buttered 2 quart shallow casserole. Arrange chicken breasts, slightly overlapping, down the center of casserole. Arrange mushrooms around chicken.
5. In the same skillet, pour wine into drippings, stir to dissolve browned bits in pan.
6. Dissolve cornstarch in 2 TBSP (30 mL) of light cream.
7. Add heavy cream, rest of light cream, and the cornstarch mixture to wine mixture; bring to just boiling, stirring. Remove from heat, add cheese and stir.
8. Spoon half of sauce over chicken. Bake in oven 10 -12 minutes covered, then run under broiler several minutes to brown slightly. Sprinkle with parsley (OPTIONAL). Re-heat rest of sauce, serve with casserole.
Before putting sauce on



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