Description

Chicken Madeira is a comforting and elegant dish featuring seared chicken breasts topped with a rich Madeira wine sauce, mushrooms, and melted mozzarella and Parmesan cheese, served alongside tender asparagus. The sauce is deeply flavored from reductions of Madeira wine, beef and chicken broths, and seasoned with garlic and Worcestershire for a restaurant-quality meal at home.

Ingredients

Scale

Sauce

1 cup chicken broth
½ cup beef broth
½ chicken bouillon cube
1 tablespoon heavy cream
2 teaspoons Worcestershire sauce
½ teaspoon onion powder
½ teaspoon mustard powder

Chicken

2 large boneless skinless chicken breasts
Salt and pepper to taste
1 teaspoon garlic powder
¼ cup flour
1–2 tablespoons olive oil

Mushrooms/Asparagus/Cheese

12 spears asparagus
2 tablespoons butter
3 cloves garlic, minced
1 ½ cups Madeira wine
8 oz cremini/baby bella mushrooms
3 tablespoons flour
2 tablespoons grated Parmesan cheese
1 cup shredded mozzarella cheese

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Instructions

Prepare Sauce Ingredients: Combine chicken broth, beef broth, chicken bouillon cube, heavy cream, Worcestershire sauce, onion powder, and mustard powder in a large measuring cup with a spout. Set aside. Remove mozzarella from refrigerator to come to room temperature for easier melting. Measure out all remaining ingredients before beginning.
Cook Asparagus: Trim and cut asparagus spears in half. Boil in water for 4 minutes if medium-thick. Drain and rinse under cold water until cooled. Set aside.
Prepare Chicken: Slice chicken breasts in half horizontally to make thinner cutlets. Cover with plastic wrap and pound to ½ inch thickness. Pat dry. Season both sides with salt, pepper, and then coat evenly with a mixture of garlic powder and flour.
Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Sear chicken cutlets in batches, cooking 5 minutes per side until golden brown crust forms. Remove and set aside.
Start Sauce: Turn heat off, add butter and minced garlic to the skillet, then turn heat to medium and cook for 2 minutes, stirring constantly. Add Madeira wine and scrape the bottom of the pan with a silicone spatula to loosen browned bits for flavor.
Add Mushrooms and Reduce: Add mushrooms to the skillet and bring to a gentle simmer. Reduce liquid by half over about 13 minutes. Preheat oven to 400° F if using.
Thicken Sauce: Gradually sprinkle the 3 tablespoons of flour into the sauce while whisking continuously to avoid lumps. Cook and stir for 2 minutes to integrate the flour.
Add Combined Sauce Mixture: Slowly add the broth and Worcestershire mixture in small splashes, stirring continuously. Bring to a boil, then reduce heat to simmer uncovered for 13 minutes to thicken and concentrate flavors.
Finish Sauce and Cheese: Reduce heat to low and stir in grated Parmesan cheese. Return chicken to skillet and spoon sauce over it. Arrange cooked asparagus over the chicken and top with shredded mozzarella cheese.
Melt Cheese and Serve: Cover skillet and heat on medium-low for 5 minutes until cheese melts, or transfer skillet to preheated oven and bake for 4 minutes. Serve immediately with mashed potatoes.

Notes

Use authentic Madeira wine for the best flavor. If unavailable, substitute with dry marsala, dry port, dry sherry, or vermouth. Adding brandy or cognac to dry white wine works too.
For a non-alcoholic option, combine ½ cup white grape juice, ¼ cup sherry vinegar, and 2 tablespoons vanilla extract.
Cremini mushrooms are preferred for their rich flavor and texture, but white button mushrooms can be used if necessary.
Always use freshly grated Parmesan and mozzarella cheese shredded from a block for better melting and flavor; avoid pre-shredded cheeses.
Use fresh minced garlic instead of jarred garlic for optimal taste.
Allow ample time for the sauce reductions to develop deep, concentrated flavor.
Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months.
To reheat frozen leftovers, thaw overnight in the fridge and bake covered at 350° F for 20-25 minutes.
Serve with creamy homemade mashed potatoes for a complete meal.