Chicken Madeira
Chicken Madeira is a rich, restaurant-quality meal made right at home with tender chicken, a delicious sauce, and melty mozzarella cheese. Juicy chicken is pan-seared to golden brown, then simmered in a Madeira wine sauce with fresh mushrooms, before being topped with gooey cheese and served alongside bright green asparagus.
Servings: 4 servings
Ingredients
- 2 large chicken breasts about 1 pound, sliced thin horizontally
- 1 pound asparagus blanched
- ¾ teaspoon Kosher salt divided
- ½ teaspoon pepper divided
- 3 Tablespoons salted butter
- 2 Tablespoons olive oil
- 16 ounces mushrooms thickly sliced
- 4 cloves garlic minced
- 2 cups Madeira wine a sweet white dessert wine
- 2 cups beef stock or beef broth
- ½ cup heavy cream
- 1 cup grated mozzarella cheese
Instructions
- Slice chicken breasts in half lengthwise. Use a meat mallet to pound each piece of chicken to 1/4" thickness between two pieces of plastic wrap. Season chicken on both sides with ½ teaspoon salt and ¼ teaspoon pepper. Set aside.2 large chicken breasts, ¾ teaspoon Kosher salt, ½ teaspoon pepper
- In a large skillet, melt 2 tablespoons of butter and 1 tablespoon of oil over medium-high heat. Add the sliced mushrooms and season with 1/4 teaspoon salt and ¼ teaspoon pepper. Cook for 5 minutes, stirring occasionally, until softened. Add the garlic for the last minute, then transfer cooked mushrooms to a plate.3 Tablespoons salted butter, 2 Tablespoons olive oil, 16 ounces mushrooms, 4 cloves garlic
- In the same skillet, melt 1 additional tablespoon each of butter and oil. Sauté the chicken breasts for 3-4 minutes on each side until nicely browned and cooked through. Transfer to the plate with the mushrooms.
- In the same skillet, add the Madeira wine and bring to a boil. Boil vigorously for 5 minutes until reduced by half, using a wooden spoon to scrape up any browned bits left over from cooking the chicken from the bottom of the pan.2 cups Madeira wine
- Once the Madeira has reduced by half, add the beef broth and bring to a boil. Boil for about 10 minutes until only about 1 cup of liquid remains (about 1/4 of the original volume of liquid). Reduce heat to medium-low and stir in the cream. Let the sauce simmer for 2 minutes until slightly thickened. Taste and adjust salt and pepper as needed.½ cup heavy cream, 2 cups beef stock or beef broth
- While the Madeira sauce is reducing, blanch the asparagus by adding it to a large pot of salted, boiling water and cooking for 2-3 minutes, just until tender-crisp and bright green. Drain immediately and set aside.1 pound asparagus
- Return the cooked chicken and mushrooms to the pan, tossing to coat in the Madeira sauce. Arrange the blanched asparagus around the chicken and sprinkle with mozzarella cheese. Place the skillet in the oven under the broiler for 3-4 minutes, just until the cheese is melted, then serve with mashed potatoes.1 cup grated mozzarella cheese
Notes
Storage & Make Ahead
- Store: Keep leftovers in an airtight container in the fridge for up to four days. The sauce will thicken as it sits but reheats beautifully.
- Freeze: Let the dish cool completely before transferring it to a freezer-safe container. It can be frozen for up to two months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently in a skillet over low heat, adding a splash of chicken broth or beef stock to loosen the sauce. If using a microwave, heat in short intervals, stirring in between to keep the sauce creamy.
- Make Ahead: Prepare the chicken and sauce a day in advance, storing them separately. When ready to serve, reheat, assemble, and broil until the cheese is perfectly melted.
Nutrition
Calories: 613kcal | Carbohydrates: 14g | Protein: 39g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 1290mg | Potassium: 1221mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1782IU | Vitamin C: 11mg | Calcium: 224mg | Iron: 4mg
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