Chicken Madeira

Savory and satisfying, get ready to rake in the rave reviews with this easy chicken Madeira recipe! This insanely delicious goodness comes together in less than an hour.

Course Entree, Main Course

Cuisine Italian

Diet Gluten Free

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 497kcal

Author Imma

Ingredients

Chicken and Asparagus

1 pound (450g) asparagus, woody stems trimmed
2 whole chicken breasts, sliced lengthwise around ¼-inch thick (about 1 pound or 450g)
½ teaspoon (1g) Italian seasonings
½ teaspoon (1g) paprika
½ teaspoon (3g) salt
¼ teaspoon (1g) ground black pepper

Madeira Sauce

2 tablespoons (30ml) olive oil, divided
2 tablespoons (42g) unsalted butter, divided
3 cloves garlic, minced
1 teaspoon (1g) fresh thyme, chopped
8 ounces (230g) mushrooms, sliced
1 cup (240ml) Madeira wine or sweet white wine
2 cups (480ml) chicken broth
½ cup (120ml) heavy whipping cream
1 cup (112g) mozzarella, shredded
salt and pepper to taste
freshly chopped parsley to garnish

Instructions

Asparagus

Fill a wide pot with about two inches of salted water and bring to a boil.
Add trimmed asparagus to the boiling water, cover with a lid, and cook until crisp-tender. It takes 2-4 minutes, depending on the thickness of the asparagus. Start checking around 2 minutes.
Drain, transfer the asparagus to a large bowl of ice water to cool, and drain again. Set aside.

Madeira Chicken

Season chicken cutlets with Italian seasoning, paprika, onion powder, salt, and pepper.
Heat 1 tablespoon olive oil with 1 tablespoon butter in a large Dutch oven skillet set over medium-high heat.
Add chicken breast to the skillet, and cook for 4-5 minutes per side or until cooked through and internal temperature registers at 165˚F (74℃) on an instant-read meat thermometer. Transfer the chicken to a plate and keep it covered.
Return the skillet to medium-high heat and add the remaining butter and olive oil.
Add mushrooms to the skillet, season with salt, and saute for 4-5 minutes or until soft.
Stir in minced garlic and thyme, and continue cooking and stirring for 30 seconds. Transfer mushrooms to a plate, set aside, and keep covered.
Return skillet over medium-high heat.
Deglaze the skillet with the wine, and stir all the browned bits from the bottom of the pan. Bring to a boil, and simmer for 5 minutes until reduced to about half the quantity.
Whisk in chicken broth and bring to a boil. Continue to cook for 5-8 more minutes or until sauce reduces.
Reduce heat to medium and whisk in the heavy cream. Let simmer for 1-2 minutes or until sauce thickens. Taste for salt and pepper, and adjust accordingly.
In the meantime, set your broiler to high.
Return chicken, mushrooms, and asparagus to the skillet. Sprinkle tops with shredded cheese.
Broil for 3-4 minutes or until cheese melts.
Remove from oven, garnish with parsley, and serve with rice or mashed potatoes.

Notes

Trim the tough ends off the asparagus by bending the ends until they snap. You can also peel the woody part of the stem for the tenderness below. The thicker the asparagus stems, the more tender they usually are.
You can use chicken thighs, drumsticks, or any cut of chicken that you prefer.
Check the chicken's doneness with an instant-read meat thermometer to avoid overcooking (165˚F/75℃).
Deglaze the pan by stirring continuously and scraping the pan's bottom when you add the wine. Getting all those browned bits off the bottom is what makes the sauce taste amazing!

Nutrition