Chicken Madeira
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
417 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Portuguese
Chicken Madeira
Description
Chicken Madeira involves seasoning skinless, boneless chicken breasts with salt and pepper before searing them in olive oil until golden brown on both sides. The chicken is then set aside while the same skillet is used to sauté cremini mushrooms until browned. Garlic is added for aromatic depth.
Madeira wine and chicken broth are poured into the skillet to deglaze and form a flavorful base for the sauce. The mixture simmers and reduces until slightly thickened, with flour whisked in toward the end if additional thickening is desired. Butter adds richness, and chopped parsley is sprinkled in for a fresh touch.
This sauce coats the chicken breasts, balancing the mild poultry flavor with earthy mushrooms and sweet Madeira wine undertones. The dish pairs well with creamy mashed potatoes or other side vegetables to soak up the sauce.
Chicken thighs or other cuts may substitute for breasts. The recipe is freezer-friendly and stores well refrigerated for several days. Leftovers reheat in the microwave or stovetop, with sauce consistency adjustable by adding liquid if needed.
Ingredients
- 1 pound chicken breast skinless and boneless, about 3 to 4
- ½ teaspoon salt or to taste
- 1½ teaspoon black pepper or to taste
- 3 tablespoons olive oil
- 1 pound cremini mushrooms cleaned and sliced
- 2 cloves garlic minced
- 2 cups madeira wine or a dry red wine
- 1 cup chicken broth
- 1 tablespoon all-purpose flour optional
- 2 tablespoons butter
- 2 tablespoons parsley chopped, fresh
Instructions
- Season the chicken breasts generously with salt and pepper.
- Heat 2 tbsp of the olive oil in a large skillet or a saucepan over medium-high heat. Add the chicken breasts to the skillet and cook for about 3 to 4 minutes per side until they get to get golden brown. More time may be needed depending on the thickness of your chicken breasts. Remove the chicken breasts from the skillet and set aside.
- Add the remaining 1 tablespoon of olive oil to the skillet and add the mushrooms. Season the mushrooms with salt and pepper then cook for about 8 minutes until the mushrooms start to brown. Stir occasionally.
- Add the garlic, Madeira wine and chicken broth to the skillet and stir. Season with more salt and pepper as needed. Reduce heat and cook for another 15 minutes until the sauce thickens a bit and reduces. If you find that the sauce hasn't thickened enough, you can take about a ladle of the liquid from the pan and whisk it with a tbsp of flour, then pour it back into the saucepan and stir, the sauce should thicken almost instantly. Add the butter and stir, this will give the sauce a nice glossy color.
- Add the chicken breasts back to the pan and cook for another 5 minutes.
- Garnish with fresh parsley and serve over mashed potatoes.
Notes
- Chicken thighs, drumsticks, or other cuts can substitute for chicken breasts in this recipe.
- Omit mushrooms if preferred; sliced onions can be added instead for flavor.
- Serve with mashed potatoes for a complementary side dish.
- Store leftovers in the fridge up to 3-4 days; reheat in microwave or skillet, thinning sauce with broth or wine if too thick.
- This dish freezes well for up to 4 months; reheat thoroughly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 417kcal | 21% |
| Carbohydrates | 11g | 4% |
| Protein | 29g | 58% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 88mg | 29% |
| Sodium | 455mg | 19% |
| Potassium | 1085mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 377IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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