Chicken Madeira
Classic Comfort with a Twist! This Chicken Madeira is a restaurant-worthy dish you can easily make at home.
Natasha Kravchuk at Natasha’s Kitchen (IG @natashaskitchen) makes this perfectly! Imagine: tender, pan-seared chicken bathed in a rich and flavorful sauce of Madeira wine, mushrooms, and fresh herbs. Every bite is a delightful dance of savory and creamy textures, perfect for a satisfying and impressive meal.
Here’s why you’ll love it:
- Elegant Yet Easy: Create a restaurant-quality dish at home with this simple and approachable recipe.
- Flavorful & Versatile: Madeira wine adds a touch of sophistication, while the creamy sauce complements the chicken perfectly.
- Perfect for a Crowd: This recipe easily doubles or triples, making it ideal for feeding a family or gathering friends.
Ready to ditch the takeout and experience the magic of Chicken Madeira? Continue reading for the recipe below and get ready to wow your guests with this gourmet comfort food!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Dish
Ingredients
- 1 lb chicken breasts (2 large)
- 1 lb asparagus, blanched
- 3/4 tsp salt, divided, and black pepper to taste
- 3 Tbsp butter, divided
- 2 Tbsp olive oil, divided
- 16 oz mushrooms, thickly sliced (button are recommended)
- 1 small or 1/2 medium onion, finely diced
- 2 garlic cloves, minced
- 2 Tbsp fresh parsley, finely chopped, plus to garnish
- 1 1/2 cups Madeira wine, sweet white wine
- 1 1/2 cups beef stock or broth
- 1/2 cup whipping cream
- 1 cup mozzarella cheese, shredded
Instructions
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Blanch Asparagus: Snap off the woody ends of the asparagus. Bring a pot of salted water (6 cups water + 1 tablespoon salt) to a boil. Add asparagus and blanch for 2-3 minutes until bright green and crisp-tender. Drain and set aside.
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Sauté Vegetables: Heat 2 tablespoons butter and 1 tablespoon oil in a large heavy skillet over medium-high heat. Add sliced mushrooms and cook for 5 minutes until softened. Stir in diced onion and cook for 3 minutes more. Add minced garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons parsley. Cook for 2 minutes. Remove vegetable mixture to a plate and wipe the skillet clean.
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Cook Chicken: Pound chicken breasts between sheets of plastic wrap to an even 1/4-inch thickness. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Heat 1 tablespoon butter and 1 tablespoon oil in the same skillet over medium-high heat.
- Add chicken breasts and cook for 3-4 minutes per side, or until golden brown and cooked through.
- Remove chicken to the plate with the vegetables.
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Make Sauce: Add 1 1/2 cups Madeira to the skillet and boil vigorously for 5 minutes, scraping the bottom of the pan to deglaze. Add 1 1/2 cups beef broth and boil until reduced by two-thirds (about 10 minutes). Reduce heat to medium, stir in 1/2 cup cream, and simmer until the sauce thickens (2 minutes). Season with salt and pepper to taste.
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Assemble and Finish: Return chicken to the skillet, turning to coat in the sauce. Top with mushrooms, asparagus, and 1 cup of mozzarella cheese. Broil for 3-4 minutes, or until cheese is melted and bubbly. Remove from oven and garnish with fresh parsley.
Notes
- Go check out Natasha’s other awesome recipes on her website: http://www.natashaskitchen.com
- Note: Madeira Wine is usually not found at grocery stores, need to buy at liquor store.
Keywords: Main Dish, Dinner, Chicken, Madeira, Copycat Recipe
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