Description
Chicken Madeira is a classic, flavorful dish featuring tender chicken breasts smothered in a rich Madeira wine sauce with mushrooms, asparagus, and melted mozzarella cheese. Perfect for an elegant dinner, this recipe combines seared chicken with a deeply reduced sauce and fresh vegetables, served best alongside creamy mashed potatoes.
Ingredients
Scale
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 (to taste)
- Black pepper (to taste)
- 1 teaspoon garlic powder
- 0.25 cup all-purpose flour
- 1-2 tablespoons olive oil
Vegetables and Cheese
- 12 spears asparagus
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1.5 cups Madeira wine
- 8 oz cremini/baby bella mushrooms
- 3 tablespoons all-purpose flour
- 2 tablespoons grated Parmesan cheese
- 1 cup shredded mozzarella cheese (low moisture, whole milk preferred)
Instructions
- Prep Work: Combine the sauce ingredients (chicken broth, beef broth, bouillon cube, heavy cream, Worcestershire sauce, onion powder, mustard powder) in a large measuring cup with a spout and set aside. Let the mozzarella cheese come to room temperature for easier melting later. Measure out and prepare all other ingredients before cooking.
- Cook the Asparagus: Trim the ends of the asparagus and cut the spears in half. Boil in water for 4 minutes until tender-crisp, then drain and rinse under cold water to stop cooking. Set aside.
- Prepare the Chicken: Slice each chicken breast in half lengthwise to create thinner cutlets. Cover with plastic wrap and gently pound to about 0.5 inch thickness. Pat dry, then season both sides with salt and pepper. Mix garlic powder with flour and coat chicken pieces evenly, making sure to rub the flour mixture into every part.
- Sear the Chicken: Heat 1 to 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken breasts in batches for 4-5 minutes per side until golden brown and cooked through. Remove chicken and set aside.
- Make the Sauce: Turn off heat and add butter and minced garlic to the skillet. Set heat back to medium and cook for 2 minutes, stirring constantly. Pour in Madeira wine and scrape the skillet bottom with a spatula to loosen browned bits. Add mushrooms and simmer gently until the liquid reduces by half, about 13 minutes. Sprinkle flour gradually into the sauce while whisking continuously. Cook for 2 more minutes to thicken.
- Add Combined Sauce and Simmer: Gradually add the previously prepared sauce mixture in small splashes, stirring constantly. Bring the sauce to a boil then reduce to simmer. Let it simmer uncovered for about 13 minutes to concentrate and thicken further. Lower heat to low and stir in grated Parmesan cheese.
- Assemble and Melt Cheese: Return the chicken to the skillet and spoon sauce over the pieces. Top with asparagus spears and sprinkle shredded mozzarella cheese on top. Set heat to medium-low, cover, and warm until cheese melts, about 5 minutes. Alternatively, transfer the skillet to a preheated 400° F oven for 4 minutes to melt the cheese.
- Serve: Serve immediately, ideally with creamy mashed potatoes as a side to soak up the rich sauce.
Notes
- Use authentic Madeira wine if possible, available at liquor stores; it adds a distinct flavor. Substitute with vermouth, dry Marsala, dry port, or dry sherry if Madeira is unavailable. Adding brandy or cognac to dry white wine is also a good alternative.
- For a non-alcoholic substitute, mix ½ cup white grape juice with ¼ cup sherry vinegar and 2 tablespoons vanilla extract.
- Cremini or baby bella mushrooms provide better color and texture than white button mushrooms but white mushrooms can be used if needed.
- Grate Parmesan cheese from a block for best melting and flavor; avoid pre-shredded cheese for better sauce texture.
- Use fresh minced garlic instead of jarred garlic for optimal flavor.
- Allow the sauce to reduce properly during simmering to develop deep, concentrated flavors—use a timer if helpful.
- Serve with homemade mashed potatoes to complement the dish perfectly.
- Store leftovers in an airtight container refrigerated up to 3 days or frozen up to 3 months. Reheat thawed leftovers in a covered casserole at 350° F for 20-25 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 44 g
- Cholesterol: 120 mg
