Chicken Madeira
Yield: 4 servings
This Chicken Madeira recipe pairs tender chicken with fresh asparagus and mushrooms in a lightly creamy wine sauce. It's an impressive meal that's easy to make!
Ingredients
- 1 pound asparagus, tough ends snapped off
- 2½ teaspoons Morton kosher salt, divided
- 2 large chicken breasts (1 pound total weight)
- 1 teaspoon black pepper
- 1 teaspoon dried Italian herb seasoning
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
- 8 ounces cremini mushrooms, sliced
- 1 small yellow onion, finely diced
- 2 large garlic cloves, minced
- ¼ cup chopped fresh parsley
- 1 cup Madeira wine (sweet)
- 1½ cups low-sodium chicken broth
- 1 cup heavy whipping cream
- 1 cup shredded mozzarella cheese
Instructions
- Blanch asparagus: In a medium pot, bring 6 cups water and 1 teaspoon of the salt to a boil. Add asparagus and cook for 2-3 minutes, or until bright green and just crisp-tender. Cook time will depend on size of asparagus. Gently pour asparagus into a colander set in the sink, then run very cold water over the hot asparagus to stop the cooking process and retain the bright green color. Let drain while you prepare the chicken.
- Prep chicken: Slice chicken breasts in half horizontally, so you have 4 thin chicken breast halves. Place the chicken pieces between two layers of plastic wrap and gently pound until each piece reaches a ¼" thickness. Season chicken pieces on both sides with 1 teaspoon of the salt, ½ teaspoon of the black pepper, and the Italian seasoning.
- Cook chicken: Heat a large, wide, oven-safe skillet over medium to medium-high heat. Add 2 tablespoons of the butter and 1 tablespoon of the olive oil. Once butter has melted, add chicken pieces and sauté for 3-4 minutes on each side, or until they are cooked through and nicely browned. Place the cooked chicken on a plate; set aside.
- Cook mushrooms, onion & garlic: In the same skillet, melt the remaining 2 tablespoons of the butter and 1 tablespoon of the olive oil. Once butter has melted, stir in mushrooms and onion. Sauté for 5-7 minutes, or until softened. Then stir in minced garlic. Season mixture with remaining ½ teaspoon of salt and ½ teaspoon of black pepper. Sprinkle in half of the chopped parsley. Transfer mixture to a plate; set aside.
- Make Madeira cream sauce: In the same skillet, add the Madeira wine and let it boil until reduced by half. At a vigorous boil, this should take 4-6 minutes. While wine is boiling, scrape the flavorful bits from the bottom of the skillet to deglaze.
- Pour in chicken broth and bring to a boil. Boil until the liquids reduce to 2/3 cup total, about 8-12 minutes.
- Reduce heat to medium and stir in cream. Let the sauce simmer 2-3 minutes, or until lightly thickened. Taste test; season with additional salt and pepper if needed.
- Finish: Add sautéed chicken pieces back into skillet and spoon sauce and mushrooms over each piece. Nestle the asparagus into the skillet. Then sprinkle mozzarella over the top.
- Place skillet in oven and broil until the cheese is melty. Remove from oven and garnish with remaining chopped fresh parsley. This meal is wonderful with mashed potatoes!
Nutrition Information:
Serving: 1 Calories: 756kcal Carbohydrates: 17g Protein: 50g Fat: 51g Saturated Fat: 27g Polyunsaturated Fat: 21g Trans Fat: 1g Cholesterol: 216mg Sodium: 1535mg Fiber: 3g Sugar: 7g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.