Chicken Madeira Recipe
Chicken Madeira is a delicious dish prepared with tender chicken breast cutlets smothered in a mushroom-wine sauce and topped with melty mozzarella.
Servings: 4
Ingredients
- 1 pound asparagus wooden ends trimmed
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 1 pound chicken breast cutlets about ¼-inch thick
- ½ teaspoon Italian Seasoning
- ½ teaspoon sweet paprika
- ¼ teaspoon onion powder
- salt and freshly ground pepper to taste
- 8 ounces sliced mushrooms
- 3 cloves garlic minced
- 1½ cups Madeira wine
- 1½ cups low sodium chicken broth
- ½ cup heavy whipping cream
- 1 cup shredded mozzarella cheese
- chopped fresh parsley for garnish
Instructions
For the Asparagus:
- Fill a wide pot with about 2 inches of salted water and bring to a boil.
- Add trimmed asparagus to the boiling water; cover with a lid and cook until crisp tender, about 4 to 6 minutes, depending on the thickness of the asparagus. Start checking around the 4th minute.
- Drain. Transfer asparagus to a large bowl of ice cold water to cool, and drain again. Set aside.
For the Madeira Chicken:
- Heat 1 tablespoon olive oil with 2 tablespoons butter in a large oven-safe skillet set over medium-high heat.
- Season chicken cutlets with Italian seasoning, sweet paprika, onion powder, salt, and pepper.
- Add chicken cutlets to the skillet; cook for 4 to 5 minutes per side, or until cooked through and internal temperature registers at 165˚F. Use an Instant Read Meat Thermometer to check for doneness.
- Transfer chicken to a plate and keep covered.
- Return skillet to medium-high heat and melt 1 tablespoon butter.
- Add mushrooms to the skillet; season with salt, and cook for 4 to 5 minutes, or until soft. Stir in minced garlic and continue to cook and stir for 30 seconds. Transfer mushrooms to a plate; set aside and keep covered.
- Return skillet over medium-high heat. To the skillet add the wine and stir all the browned bits from the bottom of the pan. Bring to a boil; continue to boil for 5 minutes.
- Whisk in chicken broth; bring to a boil. Continue to cook for 10 more minutes, or until sauce is reduced. Reduce heat to medium and whisk in the cream. Let simmer for 1 to 2 minutes, or until sauce thickens. Taste sauce for salt and pepper; adjust accordingly.
- In the meantime, set your Broiler to HIGH.
- Return the chicken, mushrooms, and asparagus to the skillet. Sprinkle tops with shredded cheese. Broil for 3 minutes, or until cheese is melted.
- Remove from oven and let it rest for 5 minutes. Garnish with parsley and serve.
Nutrition
Calories: 550kcal | Carbohydrates: 12g | Protein: 37g | Fat: 33g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 430mg | Potassium: 1034mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1908IU | Vitamin C: 10mg | Calcium: 219mg | Iron: 4mg
