Description

Chicken Madeira is a delicious, restaurant-quality dish featuring tender chicken breasts seared to golden perfection, smothered in a rich Madeira wine mushroom sauce, topped with tender asparagus and melted mozzarella cheese. Served best with creamy mashed potatoes, this dish offers a perfect balance of savory flavors and is ideal for a comforting dinner.

Ingredients

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Sauce

1 cup chicken broth
0.5 cup beef broth
0.5 chicken bouillon cube
1 tablespoon heavy cream (optional)
2 teaspoons Worcestershire sauce
0.5 teaspoon onion powder
0.5 teaspoon mustard powder

Chicken

2 large boneless skinless chicken breasts
Salt and pepper to taste
1 teaspoon garlic powder
0.25 cup flour
1–2 tablespoons olive oil

Mushrooms, Asparagus, Cheese

12 spears asparagus
2 tablespoons butter
3 cloves garlic, minced
1.5 cups Madeira wine
8 oz cremini or baby bella mushrooms
3 tablespoons flour
2 tablespoons grated Parmesan cheese
1 cup shredded mozzarella cheese

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Instructions

Prep Work: Combine all the sauce ingredients (chicken broth, beef broth, bouillon cube, heavy cream, Worcestershire sauce, onion powder, and mustard powder) in a large measuring cup and set aside. Let the mozzarella cheese come to room temperature to melt quickly later. Measure out all ingredients before starting.
Cook the Asparagus: Trim the ends of the asparagus and cut spears in half. Boil in water for 4 minutes, then drain and rinse under cold water. Set aside.
Prepare the Chicken: Slice each chicken breast in half horizontally, making thinner cutlets. Pound each piece under plastic wrap to 0.5 inch thickness. Pat dry and season with salt and pepper. Mix garlic powder and flour, then coat both sides of each chicken piece thoroughly.
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken in batches for 5 minutes per side until golden crust forms. Remove chicken and set aside.
Make the Sauce: Lower heat to medium, add butter and minced garlic to the skillet, sauté for 2 minutes while stirring. Pour in Madeira wine and scrape skillet bottom to release browned bits. Add mushrooms and simmer until sauce reduces by half, about 13 minutes.
Thicken the Sauce: Gradually whisk in flour, cooking continuously for 2 minutes. Add the pre-mixed sauce ingredients in small amounts while stirring. Bring to a boil then reduce to simmer uncovered for 13 minutes to thicken. Lower heat, stir in Parmesan cheese.
Assemble and Heat Through: Return chicken to the skillet, spoon sauce over top, layer asparagus and mozzarella cheese. Cover and heat on medium-low until cheese melts about 5 minutes. Alternatively, place skillet in a preheated 400° F oven for 4 minutes to melt cheese.
Serve: Serve hot with homemade mashed potatoes for best results.

Notes

Use authentic Madeira wine if possible for best flavor; inexpensive Taylor Madeira is recommended.
Substitutes for Madeira include dry vermouth, dry marsala, dry port, dry sherry, or dry white wine with a splash of brandy.
For non-alcoholic option, mix 0.5 cup white grape juice, 0.25 cup sherry vinegar, and 2 tablespoons vanilla extract.
Cremini mushrooms are preferred over white button mushrooms for better texture and color.
Use freshly grated Parmesan and shredded low moisture mozzarella from blocks for superior melting and taste; avoid fresh high moisture mozzarella.
Always mince fresh garlic for best flavor, do not use jarred garlic.
Patience with sauce reduction is key; longer simmering concentrates flavors for a restaurant-quality result.
Store leftovers in airtight containers in the fridge for up to 3 days or freeze for up to 3 months. Reheat thawed leftovers covered at 350° F for 20-25 minutes.
Serve with creamy homemade mashed potatoes for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 550 kcal
Sugar: 4 g
Sodium: 750 mg
Fat: 30 g
Saturated Fat: 12 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 3 g
Protein: 40 g
Cholesterol: 120 mg