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+ servings
5 from 10 votes
chicken cutlets in creamy madeira sauce with asparagus stalks and sliced mushrooms

Chicken Madeira Recipe

14 15 14
WW Freestyle: 14
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
A delicious dish of tender chicken cutlets smothered in a mushroom-wine sauce and topped with melted mozzarella.
Course: Dinner
Cuisine: Spanish
Servings: 4
Calories: 550


  • 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
  • cups Madeira wine
  • cups low sodium chicken broth
  • ½ cup heavy whipping cream
  • 1 cup shredded mozzarella cheese
  • Chopped fresh parsley, for garnish


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 chicken, mushrooms, and asparagus to the skillet.
  • Sprinkle tops with shredded cheese.
  • Broil for 3 minutes, or until cheese is melted.
  • Remove from oven; garnish with parsley and serve.


  • NET CARBS: 9 g
Nutrition Facts
Chicken Madeira Recipe
Amount Per Serving
Calories 550 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 17g85%
Trans Fat 1g
Cholesterol 158mg53%
Sodium 430mg18%
Potassium 1034mg30%
Carbohydrates 12g4%
Fiber 3g12%
Sugar 5g6%
Protein 37g74%
Vitamin A 1908IU38%
Vitamin C 10mg12%
Calcium 219mg22%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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