CHICKEN MADEIRA

Chicken Madeira is an elegant and delicious dish featuring tender chicken breasts, earthy mushrooms, and crisp asparagus, all topped with a rich Madeira wine sauce and melted mozzarella cheese.

Why Make Chicken Madeira

This restaurant-quality dish is surprisingly easy to make at home. It’s perfect for a special occasion or a cozy dinner for two.

How to Make Chicken Madeira

1. Preheat the oven: Preheat the oven to 400 degrees Fahrenheit.
2. Cook the chicken: Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook until browned on both sides. Remove the chicken to a plate and cover to keep warm.
3. Cook the vegetables: Heat the remaining 1 tablespoon of olive oil and melt the butter in the skillet over medium heat. Add the sliced mushrooms and cook for about 5 minutes. Add the asparagus and cook for another 3-5 minutes, or just until crisp-tender. Reduce the heat to low and add the minced garlic. Cook for 1 minute, stirring constantly. Remove the vegetables to a plate.
4. Make the sauce: Increase the heat to medium-low. Add the Madeira wine to the skillet and gently boil until reduced by half, about 5 minutes. In a small bowl, whisk together the beef broth and cornstarch. Whisk the beef broth mixture into the Madeira wine and cook until slightly thickened, whisking several times.
5. Assemble and bake: Return the chicken to the skillet with the sauce. Spoon the mushrooms and asparagus over the top and around the chicken. Sprinkle the mozzarella cheese over the chicken. Bake for 4-6 minutes, or until the cheese is melted.
6. Serve: Be very careful when removing the skillet from the oven, as the handle will be extremely hot. Use an oven mitt and remember that the handle will stay hot for a while. Sprinkle with chopped fresh parsley before serving.

Serving Suggestions

Serve Chicken Madeira with mashed potatoes, rice, or crusty bread to soak up the delicious sauce. Add a side salad or steamed vegetables for a complete meal.

Storage Info

Store leftover Chicken Madeira in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Techniques and Tips

• Use a meat thermometer to ensure the chicken reaches an internal temperature of 165 degrees Fahrenheit before serving.
• If you don’t have an ovenproof skillet, you can transfer the chicken and sauce to a baking dish before adding the cheese and baking in the oven.

Variation

You can use other types of cheese such as Swiss or provolone instead of mozzarella for a different flavor. You can also add sun-dried tomatoes or olives for extra flavor.

FAQs about Chicken Madeira

1. Can I use chicken thighs instead of chicken breasts? Yes, you can use chicken thighs if you prefer. Just adjust the cooking time as needed.

2. Can I use a different type of wine? If you don’t have Madeira wine, you can substitute Marsala wine or dry sherry.

3. Can I make this recipe without the cheese? Yes, you can omit the cheese if you prefer. The dish will still be delicious without it.

RECIPE

Ingredients:

• 2 tablespoons olive oil
• Salt
• Freshly ground black pepper
• 2 large chicken breasts, cut in half lengthwise
• 2 tablespoons butter
• 10 ounces cremini mushrooms, sliced
• 1 lb. asparagus, trimmed and cut into 2-inch segments
• 3 cloves garlic, minced
• 1 cup Madeira Wine
• 1 cup low-sodium beef broth
• 1 tablespoon cornstarch
• 1 cup shredded mozzarella cheese
• 1 tablespoon chopped fresh parsley

Instructions:

1. Preheat the oven to 400 degrees Fahrenheit.
2. Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook until browned on both sides. Remove the chicken to a plate and cover to keep warm.
3. Heat the remaining 1 tablespoon of olive oil and melt the butter in the skillet over medium heat. Add the sliced mushrooms and cook for about 5 minutes. Add the asparagus and cook for another 3-5 minutes, or just until crisp-tender.
4. Reduce the heat to low and add the minced garlic. Cook for 1 minute, stirring constantly. Remove the vegetables to a plate.
5. Increase the heat to medium-low. Add the Madeira wine to the skillet and gently boil until reduced by half, about 5 minutes.
6. In a small bowl, whisk together the beef broth and cornstarch. Whisk the beef broth mixture into the Madeira wine and cook until slightly thickened, whisking several times.
7. Return the chicken to the skillet with the sauce. Spoon the mushrooms and asparagus over the top and around the chicken. Sprinkle the mozzarella cheese over the chicken.
8. Bake for 4-6 minutes, or until the cheese is melted.
9. Be very careful when removing the skillet from the oven, as the handle will be extremely hot. Use an oven mitt and remember that the handle will stay hot for a while.
10. Sprinkle with chopped fresh parsley before serving.