Mel's Chicken Madeira
Author: 
Course: Main Dish
 
This recipe is a special treat when you want a more elegant dinner.
Ingredients
  • Ingredients:
  • 2 tbsp. avocado oil
  • 8 boneless skinless chicken breast (I have also used chicken thighs as well)
  • Madeira Sauce
  • 2 cups sliced mushrooms
  • 1 large red onion chopped
  • 2 tbsp. avocado oil
  • 3 cups Madeira wine s
  • 2 cups beef stock (I have also used chicken bone broth or stock)
  • 1 cup thick coconut cream (I use Trader Joe’s)
  • ¼ cup coconut aminos
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. ghee
  • 2 tsp. thyme
  • ¼ cup tapioca flour (optional as thickener if desired)
  • Salt and pepper to taste
Instructions
  1. Instructions:
  2. Place each chicken breast in large Ziploc bag and pound with a meat hammer until a uniform thickness across the breast, about ¼ inch thick.
  3. Heat up 2 tablespoon avocado oil large skillet over medium heat
  4. Sauté the chicken fillets for 4 to 6 minutes per side, or until chicken has browned just a bit.
  5. Remove chicken fillets from the pan and place them together in covered dish to keep fillets warm while you make the sauce.
  6. (I cut breasts into smaller chunks because I prefer them that way)
  7. With heat still on medium, add two tablespoons of oil to the skillet.
  8. Add the sliced mushrooms and onions and sauté for about 2 minutes.
  9. Add Madeira wine, beef broth, butter and thyme.
  10. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce reduces to about one quarter of its original volume.
  11. When the sauce is done it will have thickened and turned a dark brown color.
  12. *Now is the time to add the tapioca flour if you prefer a thicker sauce.
  13. I add the chicken chunks to the sauce and heat through.
  14. - I serve this with asparagus sautéed in avocado oil and minced garlic and fried sweet potatoes and onions.
Recipe by WellStone Gardens at http://wellstonegardens.com/mels-chicken-madeira/