Recipe: Appetizing Chicken Madeira

Chicken Madeira. Juicy chicken is smothered in a rich mushroom sauce, which gets its depth of flavor from combining beef broth and sweet Madeira wine. Easy enough for a weeknight dinner, but elegant enough to serve for a dinner party! By Kim's Cooking Now Juicy chicken and mushrooms in a madeira cream sauce under melty cheese and asparagus… all you need is mashed potatoes to go with it.

Directions Sprinkle each chicken breast liberally with salt and pepper. Add the Madeira, stirring and scraping the bottom of the pan, and bring it to a boil. Add the broth, let it come back to a boil, and return the chicken to the pan. You can cook Chicken Madeira using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Chicken Madeira

1. Prepare 4 of Chicken Breast.
2. You need 1 Bundle of Asparagus.
3. Prepare 1 1/2 Stick of Butter.
4. You need 2 Packages of Mushroom.
5. It's 1 of Yellow Onion.
6. It's 3 of Large Cloves of Garlic.
7. Prepare of Fresh Parsley.
8. Prepare 1 1/2 Cup of Madeira Wine.
9. Prepare 1 1/2 Cup of Beef Stock.
10. Prepare 1/2 Cup of Whipping Cream.
11. It's 1 Cup of Mozzarella.

Remove the chicken to a warm platter. in a large skillet over medium heat olive oil. Sprinkle each fillet with salt and pepper. This Chicken Madeira featuring a rich mushroom and wine sauce is made with simple every day ingredients. In under an hour you can have restaurant quality flavor on the dinner table.

Chicken Madeira instructions

1. To blanch asparagus: Remove fibrous stems from asparagus by snapping them off. Fill a medium pot with 6 cups water, bring to a boil and add 1 Tbsp salt. Add asparagus and boil uncovered until crisp tender and bright green (2-3 minutes then remove from hot water and set aside)..
2. Place a large heavy (oven-safe) pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 5 min until soft. Stir in diced onion and cook 3 min. Add minced garlic cloves then season with 1/4 tsp salt and 1/4 tsp black pepper and 2 Tbsp parsley. Cook another 2 min then remove mixture to a plate and wipe skillet clean with wet paper towel.
3. Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4" thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp black pepper. Place same pan over medium/high heat and add 1 Tbsp butter and 1 Tbsp oil. When butter is finished foaming, add chicken breasts and sauté 3 to 4 min per side or until golden and cooked through. Remove chicken from pan to the same plate with mushrooms..
4. In the same pan, add 1 1/2 cups Madeira and boil until reduced by half (5 minutes vigorous boiling), scraping the bottom of the pan to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup liquid remains or about 1/4 of it's original volume (10 min). Reduce heat to medium, add 1/2 cup cream and simmer until sauce thickens (2 min). Season with salt and pepper to taste..
5. Return chicken to the pan, turning it to coat in the sauce. Top with mushrooms, asparagus and sprinkle with 1 cup of mozzarella cheese over the top. Broil 3-4 minutes or until cheese is melted. Remove from oven, garnish with fresh parsley..

It's a guaranteed hit to serve guests or a family night in! This chicken Madeira is a favorite dish of mine! CHICKEN MADEIRA Chicken Madeira is like chicken marsala's cousin. They're both cooked in a savory, mushroom studded sauce that's spiked with wine. In this case, Madeira Wine which lends a slightly sweet flavor to the sauce that's light and aromatic, Chicken breasts are smothered in mozzarella cheese, the most delicious mushroom sauce, and served alongside asparagus.