Description
Chicken Madeira is a classic Italian-American dish featuring tender chicken breasts cooked in a rich Madeira wine and beef broth sauce, topped with sautéed mushrooms, fresh asparagus, and melted mozzarella cheese. This flavorful and elegant dish is perfect for a cozy family dinner or special occasion.
Ingredients
Scale
Vegetables
- 12 spears thin asparagus (trimmed & cut into thirds)
- 8 ounces cremini mushrooms (sliced)
- 4 cloves garlic (minced)
Chicken
- 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)
Sauce
- 1 cup Madeira wine
- 1 cup beef broth
- 1 tablespoon cornstarch + 1 tablespoon cold water (for slurry)
Cheese
- 1 cup shredded mozzarella
Instructions
- Prepare Asparagus: Preheat oven to 400°F, positioning the oven rack in the top third. Trim woody ends off asparagus and cut into thirds. Boil water in a pot, cook asparagus for 2-3 minutes until tender-crisp, then rinse under cool water, drain, and set aside.
- Season Chicken: Cut chicken breasts in half lengthwise. Season both sides with garlic powder, salt, and pepper.
- Sear Chicken: Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Once hot, add chicken and cook 5-6 minutes per side until golden brown. The chicken will finish cooking in the oven. Remove from skillet to a plate.
- Sauté Mushrooms and Garlic: Add remaining 2 tablespoons butter to the skillet with mushrooms and minced garlic. Sauté for 5 minutes until mushrooms are tender.
- Create Sauce Base: Pour Madeira wine and beef broth into the skillet. Scrape brown bits from the pan bottom. Let mixture bubble and reduce for 5 minutes.
- Thicken Sauce: Mix cornstarch and cold water to form a slurry. Stir into the skillet, continue bubbling for 5 minutes until sauce thickens significantly. It will thicken further in the oven.
- Assemble Dish: Turn burner off. Return chicken to the skillet. Spoon mushroom mixture over each piece. Arrange asparagus around and on top of the chicken. Sprinkle mozzarella cheese over the chicken and asparagus.
- Bake and Melt Cheese: Transfer skillet to preheated oven. Bake for 5-7 minutes until cheese melts and chicken reaches an internal temperature of 165°F. Optionally broil for 1-2 minutes to brown cheese, watching carefully.
- Serve: Season with extra salt and pepper if needed. Serve immediately for best flavor and texture.
Notes
- Ensure chicken is cooked through to 165°F for safety.
- Using thin asparagus ensures tender-crisp texture; thicker asparagus may require longer blanching.
- You can substitute beef broth with chicken broth if preferred.
- Broiling at the end is optional for a golden cheese crust but watch carefully to prevent burning.
- Leftovers can be refrigerated up to 3 days and reheated gently.
