Mel's Chicken Madeira
Author: Melanie Dearing
Course: Main Dish
- 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:
- 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.
- Heat up 2 tablespoon avocado oil large skillet over medium heat
- Sauté the chicken fillets for 4 to 6 minutes per side, or until chicken has browned just a bit.
- Remove chicken fillets from the pan and place them together in covered dish to keep fillets warm while you make the sauce.
- (I cut breasts into smaller chunks because I prefer them that way)
- With heat still on medium, add two tablespoons of oil to the skillet.
- Add the sliced mushrooms and onions and sauté for about 2 minutes.
- Add Madeira wine, beef broth, butter and thyme.
- 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.
- When the sauce is done it will have thickened and turned a dark brown color.
- *Now is the time to add the tapioca flour if you prefer a thicker sauce.
- I add the chicken chunks to the sauce and heat through.
- - 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/
3.5.3208