Chicken Madeira Rigatoni Recipe
pan roasted chicken with creamy mushroom & madeira wine sauce, rosemary, lemon & garlic ciabatta baguette
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Ingredients
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Chicken & Pasta
Mushroom & Madeira Sauce
Garnish & Bread
Method
Chicken & Pasta
Prep chicken
Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to 1/2-inch thickness. Season both sides with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp paprika. Lightly dredge each breast in the 1 cup flour, shaking off excess.
Cook pasta
Bring a large pot of salted water to a boil. Cook 12 oz rigatoni according to package instructions until al dente (usually 10–12 minutes). Reserve 1/2 cup pasta cooking water, then drain and set aside.
Pan-roast chicken
In a large skillet over medium-high heat, add 2 tbs olive oil and 2 tbs unsalted butter. When butter foams, add the dredged chicken. Cook 4–5 minutes per side until golden brown and an instant-read thermometer registers 160°F (carryover to 165°F). Transfer chicken to a plate and tent with foil to rest while making the sauce.
Mushroom & Madeira Sauce
Sauté mushrooms and aromatics
Into the same skillet (do not wipe it out) over medium heat add the sliced mushrooms. If skillet is dry, add 1 tbs butter. Cook mushrooms, stirring occasionally, until they release moisture and start to brown, about 6–8 minutes. Add 2 tbsp finely chopped shallot, 3 minced garlic cloves, and 1 tsp chopped rosemary; cook 1–2 minutes until fragrant.
Deglaze with Madeira
Increase heat to medium-high and pour in 1 cup Madeira wine to deglaze the pan, scraping up any browned bits. Allow the wine to reduce by half, about 3–5 minutes.
Add stock and cream
Add 1 cup low-sodium chicken stock and bring to a simmer for 2–3 minutes. Reduce heat to medium-low and stir in 3 tbs heavy cream and 2 tbs softened cream cheese until smooth. Whisk in 1 tsp Dijon mustard and 1 tsp Worcestershire sauce. Taste and season with 1 tsp salt and 1/2 tsp black pepper.
Adjust thickness & finish sauce
If sauce is too thin, make a slurry by mixing 1 tsp cornstarch with 1 tbsp water and whisk into the simmering sauce; cook 1–2 minutes until thickened. Stir in 1 tbsp fresh lemon juice. Return the cooked chicken and any accumulated juices to the skillet; simmer together 2–3 minutes to warm chicken and meld flavors. Slice chicken into thick slices or serve whole over pasta.
Garnish & Bread
Prepare garlic-rosemary lemon butter
In a small bowl combine 2 tbs softened unsalted butter, 1 minced garlic clove, 1/2 tsp chopped fresh rosemary, 1/2 tsp lemon zest, 1 tsp olive oil, and 1/4 tsp salt. Mix until blended.
Toast ciabatta
Slice the ciabatta baguette in half lengthwise or into individual servings. Spread the garlic-rosemary lemon butter evenly on cut sides. Place under a broiler or in a 400°F oven for 3–5 minutes until golden and crisp. Optionally sprinkle with a little extra grated Parmesan after toasting.