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Chicken Madeira with Asparagus and Creamy Mushroom Wine Sauce Recipe

★★★★★

4.8 from 136 reviews
  • Author: Sophie
  • Total Time: 55 minutes
  • Yield: 2 servings 1x

Description

Chicken Madeira is a rich and flavorful dish featuring tender seared chicken breasts topped with a savory Madeira wine sauce, sautéed mushrooms, asparagus, and melted mozzarella cheese. Perfectly balanced with a buttery garlic sauce and a hint of cream, this comforting meal is perfect served with mashed potatoes for a complete dinner.

Ingredients

Scale

Sauce Ingredients

  • 1 cup chicken broth
  • ½ cup beef broth
  • ½ chicken bouillon cube
  • 1 tablespoon heavy cream (optional)
  • 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

Vegetables

  • 12 spears asparagus
  • 8 oz. cremini/baby bella mushrooms
  • 3 cloves garlic, minced
  • 2 tablespoons butter

Sauce Thickening and Topping

  • 3 tablespoons flour
  • 2 tablespoons grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 ½ cups Madeira wine

Instructions

  1. Prep Work: Combine chicken broth, beef broth, chicken bouillon cube, heavy cream (if using), Worcestershire sauce, onion powder, and mustard powder in a large measuring cup with a spout and set aside. Take the mozzarella cheese out to allow it to come to room temperature for easy melting. Measure out all remaining ingredients before starting the cooking process.
  2. Cook the Asparagus: Trim the tough ends off the asparagus and cut the spears in half. Boil the asparagus in water for 3-4 minutes until tender-crisp. Drain and immediately rinse under cold water to stop the cooking. Set aside.
  3. Prepare the Chicken: Slice each chicken breast in half lengthwise to create thinner cutlets. Cover with plastic wrap and gently pound to about ½ inch thickness using the textured side of a meat mallet. Pat the chicken dry with paper towels.
  4. Season and Flour the Chicken: Season both sides of each chicken slice with salt and pepper. Mix garlic powder with flour and sprinkle this mixture evenly over both sides of the chicken, rubbing it in to coat thoroughly.
  5. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the chicken for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
  6. Start the Sauce: Turn off the heat briefly. Add butter and minced garlic to the skillet and set heat to medium. Cook the garlic for 2 minutes, stirring continuously to avoid burning. Pour in the Madeira wine, scraping the skillet bottom and sides with a silicone spatula to loosen any flavorful browned bits.
  7. Add Mushrooms and Reduce: Add the sliced mushrooms to the skillet. Bring the mixture to a gentle bubble and cook until the liquid reduces by half, approximately 13 minutes. Preheat the oven to 400°F if planning to melt the cheese in the oven.
  8. Thicken the Sauce: Gradually sprinkle in the 3 tablespoons of flour, whisking constantly to prevent lumps. Continue cooking and stirring for 2 minutes to remove the raw flour taste.
  9. Add Combined Sauce Mixture: Slowly add the reserved broth mixture in small splashes while stirring continuously. Bring the sauce to a boil, then reduce heat to a simmer. Allow the sauce to simmer uncovered and reduce further for about 13 minutes until it thickens and intensifies in flavor.
  10. Finish the Sauce: Reduce heat to low and stir in the grated Parmesan cheese until melted and combined.
  11. Assemble the Dish: Return the seared chicken pieces to the skillet, spoon the sauce over them. Arrange the cooked asparagus spears on top and sprinkle evenly with shredded mozzarella cheese.
  12. Melt the Cheese: Cover the skillet and cook over medium-low heat for about 5 minutes until the cheese melts. Alternatively, place the oven-safe skillet in the preheated 400°F oven for about 4 minutes to melt the cheese thoroughly.
  13. Serve: Serve the Chicken Madeira hot alongside mashed potatoes or your favorite side dish to enjoy a decadent and comforting meal.

Notes

  • Using an oven-safe skillet to melt the cheese in a preheated 400°F oven results in a nicely browned, bubbly topping.
  • If you prefer a creamier sauce, the addition of heavy cream is optional but recommended.
  • Adjust thickness of asparagus spears’ cooking time accordingly; thicker spears may need 4-5 minutes blanching.
  • Madeira wine adds a unique sweetness and depth; substitute with dry sherry if unavailable.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Keywords: Chicken Madeira, Madeira wine chicken, seared chicken with mushrooms, asparagus recipes, stovetop chicken dish, comforting dinner, mushroom sauce chicken

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Find it online: https://cookwithsophie.com/chicken-madeira-with-asparagus-and-creamy-mushroom-wine-sauce-recipe/