Chicken Breasts with Madeira
Elevate your weeknight dinners with this elegant Chicken Breasts with Madeira recipe, where tender, golden-seared chicken is cloaked in a luscious, velvety sauce infused with the rich, nutty flavors of Madeira wine. Perfectly complemented by earthy mushrooms, aromatic shallots, and a hint of fresh thyme, this dish strikes the ideal balance between comfort and sophistication. The addition of a touch of heavy cream brings a luxurious finish to the sauce, making it perfect for serving alongside creamy mashed potatoes or crusty artisan bread. Ready in just 45 minutes with simple ingredients, this recipe is a delightful choice for hosting or treating yourself to a restaurant-quality meal at home.
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Recipe Information
Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces shallots (finely chopped)
- 2 cloves garlic cloves (minced)
- 2 cups mushrooms (sliced)
- 1 cup Madeira wine
- 0.5 cup chicken stock
- 4 sprigs fresh thyme
- 0.25 cup heavy cream
- 2 tablespoons fresh parsley (for garnish)
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Dredge each chicken breast lightly in all-purpose flour, shaking off any excess.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear the chicken breasts for 3-4 minutes on each side until golden brown. Remove them from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet.
Sauté the shallots and garlic for 1-2 minutes until fragrant and softened.
Add the mushrooms to the skillet and cook for 4-5 minutes until they release their moisture and begin to brown.
Deglaze the skillet with Madeira wine, scraping up any browned bits from the bottom of the pan.
Stir in the chicken stock and add the fresh thyme sprigs. Bring the mixture to a simmer.
Return the chicken breasts to the skillet, covering them with the sauce. Cover the pan with a lid and simmer for 15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the chicken from the skillet and set it aside on a serving plate.
Lower the heat and stir the heavy cream into the sauce. Cook for 2-3 minutes until the sauce is slightly thickened.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Pour the sauce over the chicken breasts and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.3 g | 129% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 724 mg | 241% | |
| Sodium | 2996 mg | 130% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 17.6 g | ||
| Protein | 239.3 g | 479% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 179 mg | 14% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3114 mg | 66% | |
*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.
