Carat Chicken Madeira

Janie Frey


This is my take on a Chicken Madeira! I added Carats (carrots) as well, which simply reminded me of mined gems. Silly, but that's how the mind works when creative cooking! I so enjoy watching the expression on my hubby's face as he indulges. The taste is a surprise with each bite because of the Madeira Wine. "To Your Blessed Health and Beauty"! Janie

pinch tips: How to Carve a Whole Chicken






20 Min


45 Min




4 large
chicken breast halves, skinless and boneless
1 c
flour (your choice)
1 stick
butter (unsalted)
1/4 c
olive oil, light (for cooking)
1 tsp
1 tsp
pepper (i use penzy's creamy peppercorn seasoning)
1/4 tsp
poultry seasoning
1/2 tsp
thyme (i use penzey's french thyme)
3 c
madeira wine
4 large
carats (carrots cut diagonally)
1/2 c
parmesan cheese (fresh shredded)
1-2 c
mozzarella cheese
1 large
white onion chopped
1 lb
mushrooms sliced

Directions Step-By-Step

Clean and filet chicken lengthwise. Drain well on paper towels. Mix flour and spices in large mixing bowl. Dredge chicken pieces well. Brown both sides in butter/olive oil mixture; do not cook, just brown.
Place chicken parts in slightly greased large baking dish and add carrots (Carats). Sprinkle Parmesan cheese, then mozzarella cheeses over top. Last layer will be the Madeira Sauce.
Madeira Sauce - In pan chicken was browned in, add onions and sliced mushrooms, sautéing them for about 5-minutes. Then add Madeira Wine and simmer for 20-minutes until you have a wine reduction giving a thin sauces. Pour over layered chicken/carrots/cheeses.
Bake at 375-degrees for 45-50 minutes! The aroma is wonderful! Your finished entre' is rich and satisfying! Serve with a green veggie and mashed sweet or mashed potatoes.

About this Recipe

Main Ingredient: Chicken
Regional Style: Portugese