5.0 from 33 votes
Chicken Madeira
This Chicken Madeira recipe has juicy mushrooms in a buttery wine sauce with melted mozzarella and asparagus. It's like at the Cheesecake Factory but way tastier!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 408 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 12 pears thin asparagus trimmed & cut into thirds
- 2 large chicken breasts cut in half lengthwise
- 1/2 teaspoon garlic powder
- salt & pepper to taste
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 8 ounces cremini mushrooms sliced
- 4 cloves garlic minced
- 1 cup Madeira wine
- 1 cup beef broth
- 1 tablespoon cornstarch + 1 tablespoon cold water
- 1 cup shredded mozzarella
Instructions
- Preheat oven to 400F, and move the rack to the top third of your oven. Cut the woody ends off the asparagus, then cut the asparagus into thirds. Boil a pot of water. Once the water is boiling, cook the asparagus for 2-3 minutes (it'll be tender-crisp by the time the recipe is done) then rinse under cool water, drain, and set aside.
- Meanwhile, cut the chicken breasts in half lengthwise and season with the garlic powder and salt & pepper.
- Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once hot, add the chicken and cook it for about 5-6 minutes/side until golden (it'll finish cooking in the oven if it's not quite cooked through). Transfer chicken to a plate.
- Add the remaining butter to the skillet, along with the mushrooms and garlic. Sauté for 5 minutes.
- Add the Madeira wine and beef broth to the skillet. Scrape any brown bits off the bottom of the pan and let it bubble for 5 minutes.
- Make the cornstarch slurry by combining 1 tablespoon of cornstarch with 1 tablespoon of cold water and stirring it together in a small bowl. Pour it into the skillet and let the sauce continue bubbling for another 5 minutes (it should thicken up up a fair bit and will thicken a little more in the oven).
- Turn the burner off, then add the chicken back to the skillet and spoon some mushrooms over top of each piece. Arrange the asparagus around and on top of the chicken and then sprinkle the mozzarella over top (concentrate on the chicken but you can sprinkle it all over the skillet).
- Transfer the skillet to the oven and cook for 5-7 minutes or until the cheese has melted and the chicken is cooked through (165F). Broil for a couple of minutes if desired (watch it carefully).
- Season with extra salt & pepper as needed and serve immediately.
Cup of Yum
Notes
- If you don't own an oven-proof skillet, transfer everything to a casserole dish once the sauce has finished reducing after step 6.
Nutrition Information
Calories
408kcal
(20%)
Carbohydrates
10g
(3%)
Protein
34g
(68%)
Fat
21g
(32%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
0.4g
Cholesterol
117mg
(39%)
Sodium
606mg
(25%)
Potassium
884mg
(25%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
849IU
(17%)
Vitamin C
5mg
(6%)
Calcium
186mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 408
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 10g | 3% |
| Protein | 34g | 68% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 117mg | 39% |
| Sodium | 606mg | 25% |
| Potassium | 884mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 849IU | 17% |
| Vitamin C | 5mg | 6% |
| Calcium | 186mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.