Bistro Style Chicken with Wild Mushrooms and Madeira
Indulge in the rich, comforting flavors of Bistro Style Chicken with Wild Mushrooms and Madeira—a dish that transforms simple ingredients into an elegant meal rivaling restaurant fare. Juicy, pan-seared chicken breasts are nestled in a lush, velvety sauce made with earthy wild mushrooms, aromatic thyme, and a splash of Madeira wine for a touch of warmth and depth. This skillet-cooked masterpiece is finished with a hint of heavy cream and fresh parsley, making it irresistibly creamy and aromatic. Perfect for a cozy dinner or an impressive date-night meal, this dish pairs beautifully with mashed potatoes, rice, or crusty bread to soak up every last drop of the savory sauce. Ready in just 45 minutes, it’s weeknight-fancy and utterly satisfying.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 piece Shallot, finely chopped
- 2 pieces Garlic cloves, minced
- 8 ounces Wild mushrooms (such as cremini, porcini, or shiitake), cleaned and sliced
- 2 sprigs Fresh thyme sprigs
- 1 tablespoon All-purpose flour
- 0.5 cup Madeira wine
- 1 cup Chicken stock
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the chicken breasts on both sides with salt and pepper.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken breasts and sear on each side until golden brown, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Lower the heat to medium and add the chopped shallot. Sauté for 2 minutes, until softened.
Add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
Add the sliced mushrooms and thyme sprigs to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their liquid and are lightly browned.
Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1 minute to eliminate any raw flour taste.
Deglaze the skillet with the Madeira wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
Pour in the chicken stock and bring the sauce to a gentle simmer. Return the chicken breasts to the skillet, nestling them into the sauce.
Cover the skillet with a lid and let the chicken cook in the sauce for 10-15 minutes, or until the internal temperature reaches 165°F (74°C).
Stir in the heavy cream and simmer for another 2-3 minutes to enrich the sauce.
Remove the skillet from heat. Discard the thyme sprigs and sprinkle chopped parsley over the dish.
Serve the chicken with the mushroom sauce over mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
1927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.4 g | 104% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 675 mg | 225% | |
| Sodium | 3022 mg | 131% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 8.2 g | ||
| Protein | 237.5 g | 475% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 145 mg | 11% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2682 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
