Madeira Mushroom Chicken, Wild Rice and Strawberry Tomato Salad with Balsamic Glaze

Madeira Mushroom Chicken, Wild Rice and Strawberry Tomato Salad with Balsamic Glaze

This recipe is pretty simple. Dredge three chicken breasts in seasoned flower. I used salt, pepper, red pepper and garlic powder. Brown in a pan with 1 tablespoon of butter and olive oil. Take out and put in a Pyrex dish. In the same pan sautee a package of mushrooms (baby bella works well) and put over the chicken breasts. In a bowl mix a can of cream of mushroom soup with 1/2 can Madeira wine, 1 tablespoon of garlic, salt, pepper, a 1/4 tablespoon of thyme and 1/4 tablespoon of poultry seasoning. Pour over chicken and cook for 1.5 hours on 350. Serve with rice or mashed potatoes.

Cut strawberry and cherry tomatoes, salt and pepper, then drizzle with balsamic glaze.

Thanks to my friend Alaina for the recipe-- I changed it up a bit :)

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