Chicken Madeira
This creamy Chicken Madeira recipe is packed with savory sautéed mushrooms, sweet wine, tender chicken, and melted mozzarella cheese.
Servings: 4 servings
Ingredients
- 1 pound asparagus spears, ends trimmed
- pinch of salt
- 2 tablespoons olive oil, divided
- 3 tablespoons unsalted butter, divided
- 2 boneless skinless chicken breasts, each cut into 2 cutlets, about ¼-inch thick
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 8 ounces cremini mushrooms, sliced
- 1 medium shallot onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped, plus more for garnish
- 1½ cups Madeira Wine, or use a sweet white wine
- 1½ cups low-sodium beef broth
- ½ cup heavy cream
- 1 cup shredded mozzarella cheese
Instructions
Asparagus
- Fill a wide pot with about 2 inches of water and a pinch of salt; bring it to a boil.
- Add trimmed asparagus to the boiling water; cover with a lid and cook until crisp-tender texture, approximately 3 to 5 minutes.
- Drain the cooked asparagus and promptly transfer it to a large bowl filled with ice-cold water. This method helps cool the asparagus quickly and halts the cooking process. Drain again and set aside.
Chicken Madeira
- In a large ovenproof skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium-high heat.
- Season the chicken cutlets with Kosher salt and black pepper.
- Add the seasoned chicken to the skillet, cooking for 4 to 5 minutes per side or until cooked through. Once done, transfer the cooked chicken to a plate and keep it aside.
- Return the same skillet to medium-high heat. Melt the remaining 1 tablespoon butter and 1 tablespoon olive oil, and add sliced mushrooms. Season with a pinch of salt and cook for 2 to 3 minutes until soft, allowing them to develop a golden-brown color on one side.
- Stir the mushrooms to ensure even cooking, then add the finely diced onion to the skillet.
- Sauté the mushrooms and onions, stirring occasionally, until the mushrooms are tender, and the onions are translucent, which should take approximately 4 to 5 minutes.
- About a minute before finishing, add the minced garlic to the skillet, stirring until the garlic is fragrant. Transfer the sautéed mixture to a plate, covering it to keep warm.
- Preheat your oven's broiler to high.
- Return the skillet to medium-high heat. Add the Madeira wine, stirring to deglaze the pan. Bring it to a boil and continue boiling for 3 minutes.
- Whisk in the low-sodium beef broth, bring to a boil, and cook for an additional 7 to 10 minutes or until the sauce is reduced.
- Lower the heat to medium, whisk in the heavy cream, and let it simmer for 1 to 2 minutes until the sauce thickens.
- Taste the sauce for salt and pepper, adjusting as needed.
- While the sauce simmers, return the cooked chicken, sautéed mushrooms, and blanched asparagus to the skillet.
- Sprinkle the tops with shredded mozzarella cheese.
- Place the skillet under the preheated broiler for 3 minutes or until the cheese is melted and golden.
- Remove from the oven, garnish with additional fresh parsley, and serve immediately.
Notes
- Chicken: I cut 2 large chicken breasts in half, longwise, but you can easily get 1/4-inch thick chicken cutlets if you don't want to deal with extra steps.
- Madeira Wine: If you can't find Madeira, substitute it with a sweet alternative like sherry or marsala.
- Asparagus Alternative: You can use green beans or broccoli instead.
- No Broil: If you'd rather not use the broil method, you can cover the pan with a lid and cook for 3 to 5 minutes or until the cheese is melted.
- Storage: Cool the chicken, vegetables, and sauce before sealing them in airtight containers. They can be refrigerated for up to 3 days.
Nutrition
Calories: 511kcal | Carbohydrates: 13g | Protein: 25g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 114mg | Sodium: 1009mg | Potassium: 1033mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1934IU | Vitamin C: 11mg | Calcium: 223mg | Iron: 4mg
