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–+ servings

Chicken Madeira

Delicious chicken and asparagus smothered in a creamy mushroom and Madeira wine sauce that is sure to become a family favorite!
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Course Main Course
Servings 4 servings

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.
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