Chicken Madeira – Virgin Style

I saw this recipe on pinterest last week, while I was doing my meal planning and instantly fell in love with the picture.  I didn’t look at the ingredients, just pinned it and planned to have it that week.  I didn’t wait long and decided to make it the very next night, because I had been salivating over it for nearly 24 hours.  However when I stopped to glance over the ingredients before heading to the store, I realized I had a problem. The recipe called for 3 cups of Madeira Wine…I didn’t even know there was such a thing, because I don’t drink.  The truth is I am kind of a prude about it I guess, because I won’t even cook with alcohol, because although everyone say’s it “cooks” out, my research leads me to believe that’s actually a myth. Here’s a great article for anyone looking for actual numbers and science to back up that assumption.

But in all reality, it’s just a personal decision I have made for me and my family.  NO alcohol at all, even when cooking.  So now what? I really REALLY wanted this recipe, it just looks so delicious!  So I decided to improvise.  And here are the results of my improvisation.  I’m pretty happy with them really.  I’m sorry I forgot to take an after picture, I was too busy enjoying the results.  But it looks pretty much the same as the last picture, except the cheese was melty and bubbly.  mmmm….

Ingredients-

3 Large Chicken Breasts

1 bag frozen green beans (or 1 lb fresh)

As much Mozzarella as it takes to smother it all in the end 😉 1-2 cups

Sauce-

1 cup Modena Balsamic Vinegar

2 cups Water

1 small Red Onion cut up

3-4 cloves of garlic, cut up

Instructions

Flatten the chicken Breasts as thin as you can- the original recipe said 1/4 of an inch, but I just couldn’t get mine that thin- it was no biggie, they still worked great.  I put mine in a ziplock bag and beat them with a mason jar…my palm is still a bit bruised so if you can think of a better way, go for it!

Then you simply brown the chicken breasts on each side.  I used my large electric skillet, because I was cooking enough for an army- I swear I couldn’t live without a big skillet for making pancakes, and frying chicken.  BEST investment of 20 bucks at Kroger on sale.

Now spread a layer of green beans in the bottom of a casserole dish- I put mine in frozen, but fresh would be even better!  Layer the chicken on top of the green beans and the mushrooms cut up as thick as you like ( I like them chunky)  I did all of this while my sauce was simmering.

 

To make the sauce, combine the water, vinegar, onions, and garlic in a skillet on your stovetop.  Then simmer for about 10 minutes, or until the onions are tender and clear and your house smells so strongly of vinegar that you can no longer stand it…so worth it though!

Pour this sauce over your chicken and cover with Mozzarella Cheese, till it looks like it snowed and bake for 25 min on 425

MMMM… so good.  I recommend salting to taste when you are eating.  I felt like it needed it, but my husband didn’t.  I like salt and he doesn’t love it…so you can see how it might be different depending on your particular taste.

Enjoy!  Let me know if you cook it, or the other recipe and how it turned out!