Description
Chicken Madeira is a flavorful dish featuring tender, seasoned chicken breasts smothered in a rich Madeira wine sauce with mushrooms, asparagus, and melted mozzarella cheese. Served best with creamy mashed potatoes, this recipe offers restaurant-quality taste with steps thoroughly designed for home cooks.
Ingredients
Scale
Sauce
- 1 cup chicken broth
- ½ cup beef broth
- ½ chicken bouillon cube
- 1 tablespoon heavy cream (optional)
- 2 teaspoons Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
Chicken
- 2 large boneless skinless chicken breasts
- Salt and 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/baby bella mushrooms
- 3 tablespoons flour
- 2 tablespoons grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Prep the Sauce and Ingredients: Combine chicken broth, beef broth, bouillon cube, heavy cream, Worcestershire sauce, onion powder, and mustard powder in a large measuring cup with a spout and set aside. Remove mozzarella from the fridge to warm to room temperature. Measure all ingredients for easy access during cooking.
- Cook the Asparagus: Trim ends off asparagus spears and cut them in half. Boil in water for 4 minutes until tender-crisp. Drain and immediately rinse under cold water to stop cooking. Set aside.
- Prepare the Chicken: Slice chicken breasts in half lengthwise, cover with plastic wrap, and pound with meat mallet to ½ inch thickness. Pat dry with paper towels. Season both sides with salt and pepper. Mix garlic powder with flour and evenly coat chicken pieces, pressing flour mixture onto both sides.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear chicken in batches for 4-5 minutes per side until golden brown crust forms. Remove and set chicken aside.
- Create the Sauce Base: Turn heat off briefly, add butter and minced garlic to the skillet, then set heat to medium. Cook garlic for 2 minutes, stirring frequently. Pour in Madeira wine and use a silicone spatula to scrape the bottom and sides of the skillet, infusing flavor into the sauce.
- Add Mushrooms and Reduce: Add cremini mushrooms to the skillet, bring sauce to a gentle simmer, and reduce by half over approximately 13 minutes. Start preheating oven to 400° F if using for melting cheese.
- Thicken the Sauce: Sprinkle flour gradually into the simmering sauce, whisking continuously to avoid lumps. Cook for 2 minutes to eliminate raw flour taste.
- Incorporate Sauce Mixture: Slowly add the prepared sauce mixture in small splashes while stirring consistently. Bring to a boil then reduce to a gentle simmer. Let simmer uncovered and reduce for 13 more minutes to thicken and intensify flavors.
- Finish the Sauce: Turn heat to low, stir in grated Parmesan cheese until melted and combined.
- Combine and Melt Cheese: Return chicken to the skillet and spoon sauce over each piece. Arrange cooked asparagus on top, then sprinkle shredded mozzarella cheese evenly. Set heat to medium-low, cover skillet, and cook until cheese melts, about 5 minutes. Alternatively, transfer skillet to a preheated 400° F oven and bake for 4 minutes.
- Serve: Serve hot with creamy mashed potatoes or your preferred side dish.
Notes
- Madeira Wine: Use authentic Madeira for the best flavor. Affordable bottles work well and can be found near Marsala wines in liquor stores.
- Wine Substitutes: Vermouth, dry Marsala, dry port, or dry sherry are suitable replacements. Adding 1 tablespoon of brandy or cognac to dry white wine is another alternative.
- Non-Alcoholic Substitute: Mix ½ cup white grape juice, ¼ cup sherry vinegar, and 2 tablespoons vanilla extract to mimic Madeira flavor without alcohol.
- Mushrooms: Cremini or baby bella mushrooms are preferred for their brown color and firm texture, but white button mushrooms can be used.
- Cheese: Freshly grate Parmesan and shred mozzarella from blocks for best melting and flavor. Avoid high moisture or part-skim mozzarella for better texture.
- Garlic: Use freshly minced garlic; jarred garlic diminishes the dish's flavor.
- Sauce Reduction: Patience is key—allow the sauce enough time to reduce to develop deep, rich flavors.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat thawed chicken covered in a 350° F oven for 20-25 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 630 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 43 g
- Cholesterol: 120 mg
