Wednesday, August 11, 2010

Mozzarella Mushroom Chicken (aka Poor Man's Chicken Madeira)

I've been craving Cheesecake Factory's Chicken Madeira. I used to make it frequently but it's not a low cost meal and now that we are watching our budget very closely it's not something we'll be eating regularly.

So how do I curb my craving for Chicken Madeira on a budget? Get creative! I made up this recipe using what I know about making Chicken Madeira and it was really yummy. I'm calling it Poor Man's Chicken Madeira, even though there isn't any madeira in it.

Here's the recipe:

For the chicken:
1 tbsp olive oil
kosher salt
freshly ground pepper
4 boneless skinless chicken breast halves
4 slices of mozzarella (I like to make my own slices so that they are nice and thick)

For the sauce:
2 tbsp olive oil
2 cups sliced fresh mushrooms
2 cups of beef stock (I use "Better Than Bouillon" and mixed it a little stronger with 2 1/2 tsp in 2 cups of water. If you use regular beef stock I'm sure it will be fine as well)
approx. 2 tbsp Balsamic Vinegar
1 tbsp butter
1/4 tsp freshly ground pepper


Cover each chicken breast half with plastic wrap. Using a mallet, flatten each chicken breast to about 1/4 inch thick. Sprinkle each fillet with salt and pepper.

Heat 1 tbsp of olive oil in a large skillet over medium heat. Saute the chicken fillets for 4 to 6 minutes per side, or until the chicken is golden brown. Remove chicken fillets from pan and wrap them together in foil to keep them warm. Do not clean the pan.

Keeping the heat on medium, add the remaining 2 tbsp olive oil. Add the sliced mushrooms and saute for about two minutes, scraping the pan to loosen anything stuck on while the chicken was cooking.

Add the beef stock, balsamic vinegar, butter, and pepper. Bring the sauce to a boil, then reduce the heat to medium low and simmer for about 20 minutes or until sauce has reduced to about 1/3 of it's original volume. The finished sauce will be a darker brown and thicker but not sticky.

Set the oven to broil. Line a baking pan or cookie sheet with foil. Place the chicken breasts on the pan, spoon the mushrooms on top of the chicken draining most of the liquid back into the skillet. Top the chicken with sliced mozzarella and broil under the broiler for 3-4 minutes or until there are golden brown spots on the cheese.

Remove the chicken from the oven. Place on a plate and spoon the sauce on top of the finished chicken... Enjoy!


  1. I tried this recipe and it was super easy and fabulous! Thanks for sharing.

    I added some green bell peppers and sundried tomatoes for color, and a 1/2 cup of red wine to the sauce and it gave it an extra kick. Delicious!

  2. Gabriela,
    I'm so glad that you enjoyed it. It sounds like your add-ins were really tasty. :)