Chicken Madeira Rigatoni M Recipe
pan roasted chicken with creamy mushroom & madeira wine sauce, rosemary, lemon & garlic ciabatta baguette
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Ingredients
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Pasta
Chicken
Sauce
Baguette
Method
Cooking Pasta
- 1
Cook the Rigatoni
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Drain and set aside.
Preparing Chicken
- 2
Prepare the Chicken
Season the chicken breasts with salt, black pepper, and garlic powder on both sides.
- 3
Cook the Chicken
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes per side, or until golden brown and cooked through. Remove from the skillet and let rest.
Making the Sauce
- 4
Sauté the Garlic and Mushrooms
In the same skillet, add 1 tablespoon of olive oil. Add minced garlic and sauté for about 1 minute. Then add sliced mushrooms and cook until they are browned and soft, about 5-6 minutes.
- 5
Add Wine and Broth
Pour in the Madeira wine and chicken broth. Bring the mixture to a simmer and let it reduce by half, about 5 minutes.
- 6
Finish the Sauce
Stir in the heavy cream, chopped rosemary, and lemon juice. Cook for another 3-4 minutes until the sauce thickens slightly. Season with additional salt and pepper to taste.
Combining Ingredients
- 7
Combine Pasta and Sauce
Slice the cooked chicken and return it to the skillet with the sauce. Add the cooked rigatoni pasta and toss everything together until well coated in the sauce.
Preparing the Baguette
- 8
Prepare the Ciabatta
Preheat the oven to 375°F (190°C). In a small bowl, mix the softened butter, garlic powder, and chopped rosemary. Spread this mixture over the ciabatta baguette.
- 9
Bake the Baguette
Place the ciabatta baguette on a baking sheet and bake in the preheated oven for 10-12 minutes, or until golden and crispy.
