Chicken Madeira Rigatoni Recipe
pan roasted chicken, creamy mushroom & madeira wine sauce, fresh rosemary, lemon
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Ingredients
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Main Ingredients
Method
Cooking the Chicken
- 1
Prepare the Chicken
Season both sides of the chicken breasts with salt and black pepper.
- 2
Pan Roast the Chicken
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken breasts and cook for about 5-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and set aside.
Cooking the Pasta
- 3
Boil the Rigatoni
In a large pot, bring salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
Making the Sauce
- 4
- 5
Deglaze with Madeira Wine
Pour in the Madeira wine and scrape the bottom of the skillet to release any browned bits. Allow the wine to simmer for about 3-4 minutes until it reduces slightly.
- 6
Add Cream and Seasonings
Stir in the heavy cream, chopped rosemary, and lemon juice. Allow the sauce to simmer for another 3-4 minutes until it thickens slightly. Season with additional salt and black pepper to taste.
