Description
Chicken Madeira is a flavorful and elegant dish featuring tender chicken breasts smothered in a rich Madeira wine and mushroom sauce, complemented by asparagus and melted mozzarella cheese. This recipe balances savory flavors with a creamy touch, perfect for a comforting yet impressive meal served with mashed potatoes.
Ingredients
Scale
Sauce
- 1 cup chicken broth
- ½ cup beef broth
- ½ chicken bouillon cube
- 1 tablespoon heavy cream
- 2 teaspoons Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
Chicken
- 2 large boneless skinless chicken breasts
- Salt to taste
- Black pepper to taste
- 1 teaspoon garlic powder
- ¼ cup flour
- 1-2 tablespoons olive oil
Mushrooms, Asparagus, and Cheese
- 12 spears asparagus
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1½ cups Madeira wine
- 8 oz. cremini or baby bella mushrooms
- 3 tablespoons flour
- 2 tablespoons grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Prep Work: Combine the sauce ingredients—chicken broth, beef broth, chicken bouillon cube, heavy cream, Worcestershire sauce, onion powder, and mustard powder—in a large measuring cup with a spout and set aside. Remove the mozzarella cheese from the fridge to reach room temperature so it melts easily later. Measure out and prepare all other ingredients before starting to cook.
- Cook the Asparagus: Trim the tough ends from the asparagus and cut the spears in half. Boil them in water for 4 minutes until tender-crisp. Drain and immediately rinse under cold water to stop cooking. Set aside.
- Prepare the Chicken: Slice each chicken breast in half horizontally to create thinner pieces. Place them between sheets of plastic wrap and pound with the textured side of a meat mallet to about ½ inch thickness. Pat dry completely.
- Season and Coat Chicken: Season both sides of the chicken with salt and pepper. Mix garlic powder into the flour, then sprinkle and rub the flour mixture thoroughly over both sides of each chicken slice, ensuring an even coating.
- Sear the Chicken: Heat 1-2 tablespoons olive oil in a large skillet over medium-high heat. Sear the chicken pieces in batches, cooking 4-5 minutes per side, until golden brown. Remove chicken from skillet and set aside.
- Make the Sauce: Turn off the heat, add butter and minced garlic to the skillet, then turn heat back to medium. Cook garlic for 2 minutes, stirring continuously. Pour in the Madeira wine and use a silicone spatula to scrape and deglaze the skillet, lifting all browned bits to add flavor.
- Add Mushrooms and Reduce: Add sliced cremini mushrooms and bring the mixture to a gentle simmer. Let it cook down and reduce by half, about 13 minutes. Preheat oven to 400 degrees Fahrenheit if using an oven-safe skillet for melting cheese.
- Thicken the Sauce: Sprinkle the flour gradually into the sauce, whisking constantly to avoid lumps. Cook for 2 minutes to remove raw flour taste.
- Add Combined Sauce Mixture: Slowly add the previously combined sauce ingredients in small splashes while stirring continuously. Bring the sauce to a boil, then reduce to a simmer and cook uncovered for another 13 minutes to further thicken and concentrate flavors.
- Finish the Sauce: Reduce heat to low and stir in the grated Parmesan cheese until melted and fully incorporated.
- Assemble and Heat Through: Return the seared chicken to the skillet, spoon sauce over the chicken evenly. Place asparagus over the chicken, then sprinkle mozzarella cheese on top. Set heat to medium-low, cover the skillet, and allow the cheese to melt, about 5 minutes. Alternatively, transfer the skillet to the preheated oven for 4 minutes to melt the cheese.
- Serve: Serve the Chicken Madeira hot, ideally alongside creamy mashed potatoes for a complete meal.
Notes
- Madeira Wine: Use authentic Madeira wine for best flavor, available at liquor stores. Affordable options like Taylor Madeira work well.
- Wine Substitutes: Vermouth, dry marsala, dry port, or dry sherry can be used instead. Adding a tablespoon of brandy or cognac to dry white wine (e.g. pinot grigio) is a good alternative.
- Non-Alcoholic Substitute: Use ½ cup white grape juice, ¼ cup sherry vinegar, and 2 tablespoons vanilla extract as a non-alcoholic replacement for Madeira.
- Mushrooms: Cremini or baby bella mushrooms are preferred for their color and texture, but white button mushrooms can also be used.
- Cheese: Grate fresh Parmesan from a block for better taste; use low moisture whole milk mozzarella (not fresh or part skim) for best melting results.
- Garlic: Use freshly minced garlic rather than jarred for optimal flavor.
- Sauce Reduction: Allow the sauce sufficient time to reduce for concentrated, deep flavor; set a timer during simmering for best results.
- Serving Suggestion: Serve with homemade mashed potatoes for a classic pairing.
- Storage: Store leftovers in an airtight container refrigerated up to 3 days or freeze up to 3 months.
- Reheating: Thaw frozen leftovers overnight in the fridge or defrost in the microwave. Reheat covered in a lightly greased baking dish at 350 degrees Fahrenheit for 20-25 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 470 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 43 g
- Cholesterol: 120 mg
