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Chicken Madeira

Impress your friends and family with this restaurant-worthy Chicken Madeira. This easy and elegant dish features tender chicken breasts, sautéed mushrooms, asparagus, and a luscious Madeira wine sauce, all topped with melted mozzarella cheese. Perfect for a weeknight treat or a special occasion!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, European-Inspired
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Vegetables
  • 1 lb chicken breasts boneless, skinless, sliced horizontally and pounded to 1/4-inch thickness
  • 1 lb asparagus woody ends snapped off
  • 3/4 tsp sea salt divided
  • black pepper to taste
  • 3 Tbsp unsalted butter divided
  • 2 Tbsp olive oil divided
  • 16 oz button mushrooms thickly sliced
  • 1 small or 1/2 medium yellow onion finely diced
  • 2 large garlic cloves minced
  • 2 Tbsp fresh parsley finely chopped, plus to garnish
For the Madeira Sauce
  • 1 1/2 cups Madeira wine
  • 1 1/2 cups low sodium beef stock or broth
  • 1/2 cup whipping cream
  • 1 cup shredded mozzarella cheese

Equipment

  • Medium Pot
  • Large Oven-Safe Skillet
  • Slotted Spoon

Method
 

  1. Step 1: Snap off the woody ends of the asparagus. Bring about 6 cups of water and 1 tablespoon of salt to a rolling boil in a medium pot. Add the asparagus and boil for 2 to 3 minutes, until bright green and tender-crisp. Scoop out with a slotted spoon and set aside.
  2. Step 2: In a large oven-safe skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat. Add sliced mushrooms and cook for about 5 minutes, stirring occasionally, until soft. Stir in diced onion and cook for another 3 minutes until softened. Add minced garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons parsley. Cook for another 2 minutes until fragrant. Transfer this mixture to a plate.
  3. Step 3: Slice chicken breasts in half horizontally. If still thick, place between plastic wrap and pound gently to about 1/4-inch thickness. Season both sides of the chicken cutlets with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  4. Step 4: Wipe the skillet clean if needed. Heat the remaining 1 tablespoon butter and 1 tablespoon olive oil in the same skillet over medium-high heat. Add seasoned chicken and sauté for 3 to 4 minutes per side, until golden brown and cooked through. Remove chicken and place on the plate with the mushroom mixture.
  5. Step 5: Pour the Madeira wine into the same skillet. Bring to a boil and let it bubble for about 5 minutes, scraping up any bits from the bottom.
  6. Step 6: Add the beef stock to the skillet. Boil and reduce until about 2/3 cup of liquid remains, about 10 minutes.
  7. Step 7: Lower heat to medium. Pour in whipping cream and simmer for about 2 minutes, stirring gently, until the sauce thickens. Taste and season with salt and pepper if needed.
  8. Step 8: Return the cooked chicken to the skillet, turning to coat in the sauce. Arrange blanched asparagus and the mushroom mixture over the chicken. Sprinkle generously with shredded mozzarella cheese.
  9. Step 9: Place the oven-safe skillet under the broiler for 3 to 4 minutes, or until the mozzarella is melted, bubbly, and lightly golden. Watch closely.
  10. Step 10: Carefully remove from the oven. Garnish with fresh parsley and serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed.