Chicken Madeira
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
408 kcal
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Course
Main Course
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Cuisine
American
Chicken Madeira
Description
This Chicken Madeira recipe starts by boiling asparagus to a crisp-tender stage, then sets it aside while chicken breasts are seasoned and seared with garlic powder, salt, and pepper. The chicken is cooked until browned and partially done on the stovetop before finishing in the oven.
After chicken removal, mushrooms and minced garlic are sautéed in butter, then a sauce is made by adding Madeira wine and beef broth, allowing it to reduce and develop flavor. A cornstarch slurry thickens the sauce before it's combined with mozzarella cheese and assembled with the chicken in the oven for finishing.
The asparagus is prepared separately to maintain its texture and can be served alongside the rich chicken and mushroom sauce. This layering of flavors highlights the deep complexity of Madeira wine and richness of beef broth combined with tender chicken and melted cheese.
If an oven-proof skillet is unavailable, the recipe suggests transferring the components to a casserole dish before baking.
Ingredients
- 12 pears asparagus trimmed & cut into thirds, thin
- 2 large chicken breast cut in half lengthwise
- 1/2 teaspoon garlic powder
- salt to taste
- black 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 use with 1 tablespoon cold water
- 1 cup mozzarella cheese shredded
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.
Notes
- Cook the asparagus just until tender-crisp to preserve texture alongside the finished dish.
- If you don't have an oven-proof skillet, transfer the chicken and sauce mixture to a casserole dish before baking.
- Use freshly sliced cremini mushrooms for best flavor in the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 408 kcal
% 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.
User Reviews
Overall Rating
5
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