Chicken Madeira
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Chicken Madeira
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This Chicken Madeira recipe pairs tender chicken with fresh asparagus and mushrooms in a lightly creamy wine sauce. It's an impressive meal that's easy to make!
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Ingredients
- 1 pound asparagus tough ends snapped off
- 2½ teaspoons kosher salt divided, Morton brand
- 2 large chicken breast 1 pound total weight
- 1 teaspoon black pepper
- 1 teaspoon Italian herb seasoning dried
- 4 tablespoons unsalted butter divided
- 2 tablespoons olive oil divided
- 8 ounces cremini mushrooms sliced
- 1 onion finely diced, small, yellow
- 2 garlic minced, large cloves
- ¼ cup parsley chopped, fresh
- 1 cup madeira wine (sweet)
- 1½ cups chicken broth low-sodium
- 1 cup heavy whipping cream
- 1 cup mozzarella cheese shredded
Instructions
- Blanch asparagus: In a medium pot, bring 6 cups water and 1 teaspoon of the salt to a boil. Add asparagus and cook for 2-3 minutes, or until bright green and just crisp-tender. Cook time will depend on size of asparagus. Gently pour asparagus into a colander set in the sink, then run very cold water over the hot asparagus to stop the cooking process and retain the bright green color. Let drain while you prepare the chicken.
- Prep chicken: Slice chicken breasts in half horizontally, so you have 4 thin chicken breast halves. Place the chicken pieces between two layers of plastic wrap and gently pound until each piece reaches a ¼" thickness. Season chicken pieces on both sides with 1 teaspoon of the salt, ½ teaspoon of the black pepper, and the Italian seasoning.
- Cook chicken: Heat a large, wide, oven-safe skillet over medium to medium-high heat. Add 2 tablespoons of the butter and 1 tablespoon of the olive oil. Once butter has melted, add chicken pieces and sauté for 3-4 minutes on each side, or until they are cooked through and nicely browned. Place the cooked chicken on a plate; set aside.
- Cook mushrooms, onion & garlic: In the same skillet, melt the remaining 2 tablespoons of the butter and 1 tablespoon of the olive oil. Once butter has melted, stir in mushrooms and onion. Sauté for 5-7 minutes, or until softened. Then stir in minced garlic. Season mixture with remaining ½ teaspoon of salt and ½ teaspoon of black pepper. Sprinkle in half of the chopped parsley. Transfer mixture to a plate; set aside.
- Make Madeira cream sauce: In the same skillet, add the Madeira wine and let it boil until reduced by half. At a vigorous boil, this should take 4-6 minutes. While wine is boiling, scrape the flavorful bits from the bottom of the skillet to deglaze.
- Pour in chicken broth and bring to a boil. Boil until the liquids reduce to 2/3 cup total, about 8-12 minutes.
- Reduce heat to medium and stir in cream. Let the sauce simmer 2-3 minutes, or until lightly thickened. Taste test; season with additional salt and pepper if needed.
- Finish: Add sautéed chicken pieces back into skillet and spoon sauce and mushrooms over each piece. Nestle the asparagus into the skillet. Then sprinkle mozzarella over the top.
- Place skillet in oven and broil until the cheese is melty. Remove from oven and garnish with remaining chopped fresh parsley. This meal is wonderful with mashed potatoes!
Nutrition Information
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Serving
1
Calories
756kcal
(38%)
Carbohydrates
17g
(6%)
Protein
50g
(100%)
Fat
51g
(78%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
21g
(124%)
Trans Fat
1g
(50%)
Cholesterol
216mg
(72%)
Sodium
1535mg
(64%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 756 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 756kcal | 38% |
| Carbohydrates | 17g | 6% |
| Protein | 50g | 100% |
| Fat | 51g | 78% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 21g | 124% |
| Trans Fat | 1g | 50% |
| Cholesterol | 216mg | 72% |
| Sodium | 1535mg | 64% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
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