Description
Chicken Madeira is a classic, flavorful dish featuring tender chicken breasts smothered in a rich Madeira wine sauce with mushrooms, asparagus, and melted mozzarella cheese. Perfectly seared chicken and a luscious sauce make this an impressive yet approachable main course served best with creamy 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 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 Work: Combine sauce ingredients (chicken broth, beef broth, bouillon cube, heavy cream, Worcestershire sauce, onion powder, mustard powder) in a large measuring cup and set aside. Remove mozzarella from fridge to bring to room temperature. Measure out all ingredients.
- Cook the Asparagus: Trim and halve asparagus spears. Boil in water for 4 minutes until tender-crisp. Drain and rinse with cold water to cool. Set aside.
- Prepare the Chicken: Slice each chicken breast in half lengthwise, then pound under plastic wrap to ½ inch thickness. Pat dry. Season with salt and pepper. Mix garlic powder with flour and coat chicken evenly on both sides.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken in batches for 5 minutes per side until golden brown. Remove and set aside.
- Make the Sauce: Turn heat off then add butter and minced garlic to the skillet and set heat to medium. Cook garlic for 2 minutes stirring continuously. Add Madeira wine and scrape bottom of pan with a spatula to loosen browned bits.
- Simmer with Mushrooms: Add mushrooms and bring the mixture to a gentle simmer. Reduce by half, approximately 13 minutes. Preheat oven to 400° F if melting cheese in oven later.
- Thicken the Sauce: Gradually sprinkle in flour while whisking continuously. Cook and stir for 2 minutes until combined.
- Add Sauce Mixture: Slowly add the prepared sauce mixture little by little, stirring constantly. Bring sauce to a boil then reduce to a simmer. Let simmer uncovered for 13 minutes to thicken and concentrate flavor.
- Finish the Sauce: Reduce heat to low and stir in grated Parmesan cheese until melted and incorporated.
- Combine and Melt Cheese: Return chicken breasts to skillet and spoon sauce over them. Arrange asparagus on top then sprinkle with shredded mozzarella cheese. Cover skillet and warm over medium-low heat for 5 minutes until cheese melts. Alternatively, transfer skillet to preheated 400° F oven for 4 minutes to melt cheese.
- Serve: Serve chicken topped with sauce, asparagus, and melted cheese with creamy mashed potatoes on the side.
Notes
- Use authentic Madeira wine for the best flavor; inexpensive options work well.
- Substitutes for Madeira include dry marsala, dry port, dry sherry, or vermouth; or mix 1 tablespoon brandy with dry white wine.
- For a non-alcoholic option, combine ½ cup white grape juice, ¼ cup sherry vinegar, and 2 tablespoons vanilla extract.
- Cremini (baby bella) mushrooms are preferred for texture and color but white button mushrooms can be used.
- Always use freshly grated Parmesan and shredded low-moisture mozzarella for best melt and flavor; avoid fresh or part-skim mozzarella.
- Use fresh minced garlic instead of jarred for best taste.
- Allow sauce adequate simmering time to reduce and develop a rich flavor.
- Store leftovers in an airtight container refrigerated up to 3 days or freeze up to 3 months.
- To reheat from frozen, thaw overnight and bake covered at 350° F for 20-25 minutes.
- Serve with creamy homemade mashed potatoes for an authentic presentation.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg
