After researching SO many Chicken Madeira recipes, there were none that appealed to me as much as this one from Natasha over at Natasha’s Kitchen. My goal is to find the best recipes out in the blogosphere and, to be honest, some of the recipes I looked at called for ingredients that weren’t necessarily bad, just things that my family probably would not enjoy. You can learn more about Natasha here, and you should DEFINITELY read my post about here AMAZING grilled cheese recipe here. It’s the best!!! One things for certain, the recipes I’ve tried from Natasha so far, are excellent and easy. This one does take a bit of prep, but I believe that you’ll agree it was totally worth it. Let’s jump right in!
Ingredients
- 1 lb Chicken Breasts
- 1 lb asparagus, blanched
- ¾ tsp sea salt, divided, and black pepper to taste
- 3 Tbsp Unsalted Butter, divided
- 2 Tbsp olive oil, divided
- 16 oz button mushrooms, thickly sliced
- 1 small or 1/2 medium yellow onion, finely diced
- 2 large garlic cloves, minced
- 2 Tbsp fresh parsley, finely chopped, plus to garnish
- 1½ cups Madeira Wine
- 1½ cups beef stock or broth
- ½ cup heavy cream
- 1 cup mozzarella cheese, shredded
Instructions
Slice mushrooms, press garlic and chop onion and fresh parsley.
Remove stems from asparagus by snapping in half (they will break at the natural point), and add them to a large pot of boiling salted water for 2-3 minutes until bright green but still crisp. Drain and drop in ice water to stop cooking, drain again and set aside.
Grate one cup fresh mozzarella cheese. You can certainly substitute pre-shredded cheese, but the fresh mozzarella takes this dinner up a notch and, in the long run, it’s cheaper!!
Slice chicken breasts in half and, if not thin enough (mine were fine), you can pound until it is the correct thickness. Season with salt and pepper.
Sauté mushrooms for 5 minutes in 2 tbsp butter and 1 tbsp olive oil over medium-high heat. Add onion, cook 3 minutes. Add garlic, parsley, ¼ tsp EACH salt and pepper, then cook an additional 2 minutes. Remove mushroom mixture from skillet and set aside for now. Wipe the skillet clean with a wet paper towel.
Sauté chicken in the same skillet over medium-high heat with 1 tbsp EACH butter and olive oil. Cook 3-4 minutes per side, then remove from pan and set aside.
Add 1½ cups Madeira Wine to pan to de-glaze, scraping to collect any of the delicious browned bits. Boil vigorously for @ 5 minutes, until reduced by half.
Add 1½ cups beef stock and boil for @ 10 minutes until reduced to approximately 6 ounces. Reduce heat to medium and add 1/2 cup heavy cream. Simmer @ 2 minutes, until sauce thickens.
Add chicken, mushrooms and asparagus back to the sauce. Top with the grated mozzarella. Broil for a few minutes, just to melt the cheese.
That’s it!! You can garnish with parsley if you like, but my family devoured it before I got to the step. This was an amazing recipe, and I hope that you will give this a try.
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Chicken Madeira
Equipment
Ingredients
- 1 lb boneless chicken breasts
- 1 lb asparagus
- ¾ tsp salt
- black pepper to taste
- 3 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 16 oz button mushrooms, thickly sliced
- 1 small onion, diced
- 2 garlic cloves, pressed
- 2 tbsp flat parsley, finely chopped, plus more for garnish
- 1 ½ cups Madeira Wine
- 1 ½ cups beef stock
- ½ cup heavy cream
- 1 cup mozzarella cheese
Instructions
- Slice mushrooms,press garlic and chop onion and fresh parsley.
- Remove stems from asparagus by snapping in half (they will break at the natural point), and add them to a large pot of boiling salted water for 2-3 minutes until bright green, but still crisp. Drain and drop in ice water to stop cooking, drain again and set aside.
- Grate one cup fresh mozzarella cheese.
- Slice chicken breasts in half and, if not thin enough, you can pound until it is the correct thickness. Season with salt and pepper.
- Sauté mushrooms for 5 minutes in 2 tbsp butter and 1 tbsp olive oil over medium-high heat. Add onion, cook 3 minutes. Add garlic, parsley, ¼ tsp EACH salt and pepper, then cook an additional 2 minutes. Remove mushroom mixture from skillet and set aside for now. Wipe the skillet clean with a wet paper towel.
- Sauté chicken in the same skillet over medium-high heat with 1 tbsp EACH butter and olive oil. Cook 3-4 minutes per side, then remove from pan and set aside.
- Add 1 ½ cups Madeira Wine to pan to de-glaze, scraping to collect any of the delicious browned bits. Boil vigorously for @ 5 minutes, until reduced by half.
- Add 1 ½ cups beef stock and boil for @ 10 minutes until reduced to approximately 6 ounces. Reduce heat to medium and add 1/2 cup heavy cream.Simmer @ 2 minutes, until sauce thickens.
- Add chicken,mushrooms and asparagus back to the sauce. Top with the grated mozzarella. Broil for a few minutes, just to melt the cheese. Garnish with parsley before serving.
Nutritional Information Disclaimer:
The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.