Description
Chicken Madeira is a classic dish featuring tender, pan-seared chicken breasts topped with a rich, flavorful sauce made from Madeira wine, mushrooms, and Parmesan cheese, complemented by sautéed asparagus and melted mozzarella. Perfect for an elegant dinner served alongside creamy mashed potatoes.
Ingredients
Scale
Sauce
- 1 cup chicken broth
- 1/2 cup beef broth
- 1/2 chicken bouillon cube
- 1 tablespoon heavy cream
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon mustard powder
Chicken
- 2 large boneless skinless chicken breasts
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1/4 cup flour
- 1-2 tablespoons olive oil
Mushrooms, Asparagus, and Cheese
- 12 spears asparagus
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 1/2 cups Madeira wine
- 8 oz cremini/baby bella mushrooms
- 3 tablespoons flour
- 2 tablespoons grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Prep Work: Combine the sauce ingredients in a large measuring cup and set aside. Remove the mozzarella to room temperature for easier melting. Measure all other ingredients before starting.
- Cook the Asparagus: Trim and halve the asparagus spears. Boil them for 4 minutes, then drain and rinse under cold water to stop cooking. Set aside.
- Prepare the Chicken: Slice chicken breasts lengthwise into two thin cutlets each. Pound to 1/2 inch thickness and pat dry. Season with salt, pepper, and garlic powder. Coat with flour mixture.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5 minutes per side until golden crust forms. Remove and set aside.
- Make the Sauce: Turn heat off. Add butter and minced garlic to skillet and cook for 2 minutes over medium heat. Pour in Madeira wine, scraping bits off the skillet bottom. Add mushrooms and simmer until the liquid halves, about 13 minutes.
- Thicken the Sauce: Gradually whisk in flour and cook for 2 minutes. Add the combined sauce mixture in small portions, stirring continually. Bring to a boil, then simmer uncovered for 13 minutes until thickened. Reduce heat and stir in Parmesan cheese.
- Combine and Melt Cheese: Return chicken to skillet and spoon sauce over. Top with asparagus and mozzarella. Cover and heat on medium-low until cheese melts, about 5 minutes, or place in a 400° F oven for 4 minutes.
- Serve: Serve the Chicken Madeira hot with mashed potatoes for a complete meal.
Notes
- Use authentic Madeira wine for best flavor; cheaper bottles work well.
- Substitute Madeira with dry vermouth, dry marsala, dry port, dry sherry, or add brandy/cognac to dry white wine.
- Non-alcoholic substitute: mix 1/2 cup white grape juice, 1/4 cup sherry vinegar, and 2 tablespoons vanilla extract.
- Cremini mushrooms provide richer taste than white button mushrooms but either can be used.
- Use freshly grated Parmesan and shredded, low-moisture mozzarella for best melting and flavor.
- Always mince fresh garlic instead of jarred for optimal taste.
- Allow sauce to reduce properly for concentrated flavor; timing is crucial.
- Serve with creamy homemade mashed potatoes to complement the dish.
- Store leftovers in airtight container refrigerated for 3 days or frozen for 3 months.
- When reheating frozen leftovers, thaw overnight and bake covered at 350° F for 20-25 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 48 g
- Cholesterol: 140 mg
