Description
Chicken Madeira is a savory and elegant dish featuring tender chicken breasts sautéed and simmered in a rich Madeira wine sauce with mushrooms and asparagus. Topped with melted mozzarella and Parmesan cheese, this recipe offers a perfect balance of flavors and textures, ideal for a special dinner or a comforting weeknight meal.
Ingredients
Scale
Chicken and Seasoning
- 2 large boneless skinless chicken breasts
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- ¼ cup flour
- 1-2 tablespoons olive oil
Sauce
- 1 cup chicken broth
- ½ cup beef broth
- ½ chicken bouillon cube
- 1 tablespoon heavy cream (optional)
- 2 teaspoons Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- 3 cloves garlic, minced
- 1 ½ cups Madeira wine
- 8 oz. cremini/baby bella mushrooms, sliced
- 3 tablespoons flour
Vegetables and Toppings
- 12 spears asparagus
- 2 tablespoons butter
- 2 tablespoons grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Prepare Chicken: Season the chicken breasts with salt, pepper, and garlic powder. Dredge each breast in flour, shaking off any excess. This coating helps create a crispy exterior when cooked.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side. Remove chicken and set aside.
- Cook Vegetables and Make Sauce: In the same skillet, add butter and sauté minced garlic until fragrant. Add sliced mushrooms and continue cooking until tender and browned. Sprinkle 3 tablespoons of flour over the mushrooms, stirring to combine, and cook for an additional minute to form a roux. Gradually pour in the Madeira wine, chicken broth, beef broth, and stir in the crumbled chicken bouillon cube, Worcestershire sauce, onion powder, and mustard powder. Simmer the sauce until it thickens slightly.
- Combine and Cook Asparagus: Return the chicken breasts to the skillet and nestle them in the sauce. Add asparagus spears around the chicken. Cover and cook for about 15 minutes until the chicken is cooked through and asparagus is tender-crisp.
- Add Cream and Cheese: Stir in the heavy cream if using. Sprinkle the grated Parmesan and shredded mozzarella cheese evenly over the chicken and vegetables. Cover the skillet and cook on low for a few more minutes until the cheese melts and bubbles.
- Serve: Once the cheese has melted and the chicken is tender, remove from heat. Serve immediately, spooning the rich Madeira sauce over the chicken and vegetables for a delicious and elegant presentation.
Notes
- Madeira wine can be substituted with dry Marsala or a dry sherry if unavailable.
- Heavy cream is optional but adds a luxuriously smooth texture to the sauce.
- Using baby bella or cremini mushrooms gives a deeper flavor and better texture compared to white mushrooms.
