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

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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

How to Make Carat Chicken Madeira


  • 1Clean 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.
  • 2Place 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.
  • 3Madeira 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.
  • 4Bake 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.

Printable Recipe Card

About Carat Chicken Madeira

Main Ingredient: Chicken
Regional Style: Portugese