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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For the Chicken and Sauce
For the Rigatoni
For the Baguette
Method
Preparation of Chicken and Sauce
- 1
Cook the Chicken
In a large skillet over medium heat, add olive oil. Season the chicken breasts with salt and black pepper. Once the oil is hot, add the chicken and cook for about 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 2
Prepare the Sauce
In the same skillet, add minced garlic and sauté for 1 minute. Then add the sliced mushrooms and cook until they are browned and tender, about 5 minutes. Pour in the Madeira wine and let it simmer for 3-4 minutes until reduced by half. Stir in the heavy cream, chopped rosemary, and lemon juice, cooking for an additional 2-3 minutes.
- 3
Combine Chicken and Sauce
Return the chicken to the skillet, spooning the sauce over the chicken. Let it simmer on low heat while you prepare the pasta.
Cooking the Rigatoni
- 4
Boil the Pasta
In a large pot, bring salted water to a boil. Add the rigatoni and cook according to package instructions until al dente, usually around 10-12 minutes. Reserve 1/2 cup of pasta water before draining.
- 5
Combine Pasta and Sauce
Once rigatoni is cooked and drained, add it to the skillet with the chicken and sauce. Toss to coat the pasta evenly, adding reserved pasta water as necessary to reach desired sauce consistency.
Preparing the Baguette
- 6
- 7
Bake the Baguette
Place the baguette halves on a baking sheet and bake in the preheated oven for about 10-12 minutes or until golden and crispy.
