Chicken breast in Madeira cream, topped with Gorgonzola

Ingredients for 2 servings:

• 2 chicken breasts
• 200g Gorgonzola
• 1 shallot(s) or small onion
• 200 g mushrooms
• 100 ml Madeira or Sherry or Marsala
• 100 ml cream
• 200 ml chicken broth
• 2 cup(s) Basmati (coffee cups, not mugs)
• 2 tsp oil (e.g. peanut oil or sesame oil)
• 1 tsp sugar
• 2 tsp salt
• salt and pepper
• 3 cup(s) water (coffee cups)
• 10 leaves basil, fresh
• 1 tsp paprika powder
• e.g. olive oil or other oil
• 1 tbsp, leveled flour, if desired
• 2 tbsp water, cold, if necessary

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Preheat the oven to 180°C (fan, top/bottom heat with fan 220°C). Also, prepare an ovenproof dish and warm it slightly in the oven if necessary. Finely chop the onions or shallots. Cut the basil into not-too-fine strips and the mushrooms into slices (I prefer them a bit thicker so you can still taste them later, about 4-5 mm thick). Season the chicken breasts with paprika and a pinch of pepper. Rinse the rice in a sieve until no cloudy liquid comes out of the bottom. Also, prepare two pans and a small saucepan (for the rice) and preheat them if necessary. Now prepare the Madeira cream. Lightly fry the mushrooms and onions in the oil of your choice until they brown a little, then add 1/3 of the basil. Now deglaze the pan with half of the Madeira wine, pour in the stock and cream, and thicken slightly if necessary (e.g., with 1 level tablespoon of flour mixed with 2 tablespoons of cold water). Finally, season to taste with salt, pepper, and 1 teaspoon of sugar. Add 1/3 of the basil and the remaining Madeira wine. Bring back to a boil briefly and remove from the heat. For the rice, add 2 teaspoons of oil to a small saucepan and heat the oil. Now add the drained rice and season with 1/2 teaspoon of sugar and about 1-2 teaspoons of salt (to taste). Once the rice has been briefly fried, deglaze the pan with 3 cups of water and stir. Immediately cover the pan and, once it is boiling, reduce the heat to minimum (about 1/3 of maximum heat, turning off completely after 10 minutes). Important: Please let the rice stand and do not stir or remove the lid. The rice will be cooked after about 15 minutes. While the rice is cooking, sear the chicken breasts briefly but quickly so they take on some color but don’t overcook (very important, otherwise they will dry out when baked). Now place the chicken breasts in the ovenproof dish, pour the Madeira cream over them, and top first with the basil and then the Gorgonzola, ensuring the cheese spreads evenly over the chicken breasts. This is easier when the cheese is still cold. Now place the dish in the oven and bake for about 10 minutes, until the cheese is golden yellow and bubbling slightly. Serve with the rice on plates, preferably slightly preheated.