Madeira Chicken with Mushrooms
Elevate your dinner table with this luxurious Madeira Chicken with Mushrooms, a dish that perfectly balances bold flavor and comforting elegance. Tender, golden-seared chicken breasts are bathed in a rich, silky sauce made with earthy cremini mushrooms, aromatic shallots, hearty garlic, and a splash of sweet Madeira wine. Enhanced by cream, chicken stock, and fresh thyme, this velvety sauce is the true star of the dish, marrying deep, savory notes with a touch of indulgence. Quick enough for weeknight dinners but impressive enough for special occasions, this 45-minute recipe is a versatile masterpiece that pairs beautifully with mashed potatoes, pasta, or fresh vegetables. Perfect for fans of easy one-skillet recipes and irresistible chicken dinners, this dish will quickly become a favorite in your repertoire.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup All-purpose flour
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 pieces Shallots, finely minced
- 3 cloves Garlic, minced
- 12 ounces Cremini mushrooms, sliced
- 1 cup Madeira wine
- 1 cup Chicken stock
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme, chopped
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Lightly coat the chicken breasts in the all-purpose flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of butter and the olive oil over medium heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining butter. Sauté the shallots and garlic for 2-3 minutes until fragrant and softened.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes until browned and tender.
Pour in the Madeira wine and use a wooden spoon to scrape any browned bits from the bottom of the skillet. Let the wine reduce by half, about 3-4 minutes.
Stir in the chicken stock and heavy cream, bringing the mixture to a gentle simmer.
Add the fresh thyme and return the cooked chicken breasts to the skillet. Spoon the sauce over the chicken and let it simmer for 5-7 minutes to absorb flavors.
Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
Garnish with chopped parsley, if desired, and serve hot with your choice of sides such as mashed potatoes, pasta, or steamed vegetables.
Nutrition Facts
Calories |
883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 679 mg | 30% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 8.1 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 53 mg | 4% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 870 mg | 19% | |
*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.
