Copycat Chicken Madeira

• Gluten free

• Meat

  • 4 Chicken breasts

• Produce

  • 2 cups Mushrooms, white
  • 1 Parsley, fresh

• Canned Goods

  • 2 cups Beef stock

• Condiments

  • 1 1/4 cup Balsamic french dressing

• Baking & Spices

  • 4 tbsp Brown sugar

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 1 cup Mozzarella cheese

Found on sixsistersstuff.com

Description

Ingredients

• 4 chicken breasts, pounded to ¼” thick
• 1 cup balsamic vinaigrette
• 2 tablespoons brown sugar
• 2 tablespoons olive oil
• 1 cup shredded mozzarella cheese
• fresh parsley (for garnish)
• 2 tablespoons butter
• 2 cups sliced white mushrooms
• 2 cups beef stock
• ¼ cup balsamic vinaigrette
• 2 tablespoons brown sugar

Directions

• Shake marinade ingredients together in a sealed Ziploc bag. Marinade for at least 30 minutes.
• Preheat oven to 350 degrees. Remove chicken from bag and place in a large skillet with olive oil, cook 4-6 minutes on each side (until chicken is a golden brown).
• Once browned, remove chicken and place in an oven safe dish. Bake for 10-15 minutes until chicken is cooked through.
• In the same skillet used for cooking the chicken, melt butter over medium heat. Add mushrooms and sauté for 2-3 minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 20-25 minutes, until the sauce has reduced by about 50%.
• Top cooked chicken with mozzarella cheese and broil for 3-4 minutes, until the cheese starts to turn golden).
• Serve chicken immediately with sauce poured over top. We serve it with potatoes and asparagus, just like the Cheesecake Factory.

Nutrition