Chicken Madeira
Indulge in the richness of Chicken Madeira, a restaurant-quality meal you can recreate at home in just 50 minutes. This elegant dish features tender, golden-seared chicken breasts nestled in a luxurious Madeira wine sauce enriched with creamy undertones, earthy sautéed mushrooms, and fragrant thyme. Topped with gooey melted mozzarella and paired with crisp, blanched asparagus spears, this recipe achieves a perfect balance of flavors and textures. Ideal for special occasions or an elevated weeknight dinner, Chicken Madeira is both comforting and impressive. Gather around for a hearty yet refined dish that's irresistibly flavorful and visually stunning.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces button or cremini mushrooms, sliced
- 3 pieces garlic cloves, minced
- 1 cup Madeira wine
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- 1 cup shredded mozzarella cheese
- 1 pound asparagus spears, trimmed
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Lightly dredge the chicken in the all-purpose flour, shaking off any excess.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side or until golden brown. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the unsalted butter. Melt the butter, then add the sliced mushrooms. Cook for 5-6 minutes or until the mushrooms are golden and tender.
Add the minced garlic to the mushrooms and sauté for 1 minute until fragrant.
Deglaze the pan by adding the Madeira wine. Cook for 2-3 minutes to reduce the wine slightly.
Pour in the chicken broth and heavy cream, stirring well to combine. Add the fresh thyme leaves and bring the sauce to a simmer.
Return the seared chicken breasts to the skillet, nestling them into the sauce. Reduce the heat to medium-low, cover, and let simmer for about 10 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
While the chicken is cooking, blanch the asparagus by boiling it in salted water for 2-3 minutes, then immediately transferring it to an ice water bath to stop the cooking process. Drain and set aside.
Sprinkle the mozzarella cheese over the chicken breasts in the skillet. Cover the skillet and cook for an additional 2-3 minutes, or until the cheese is melted and bubbly.
Serve the Chicken Madeira hot, garnished with fresh parsley. Arrange the asparagus spears alongside the chicken and sauce as a side.
Nutrition Facts
Calories |
786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 16.3 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 967 mg | 42% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 8.4 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 272 mg | 21% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1036 mg | 22% | |
*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.
