Go Back
–+ servings
Chicken Madeira Recipe

Savory Chicken Madeira Recipe with Creamy Mushroom Sauce

This Chicken Madeira Recipe offers restaurant-quality flavors with a rich creamy mushroom sauce, perfect for a comforting lunch.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Breasts Can substitute with boneless, skinless chicken thighs for extra juiciness.
  • 1 teaspoon Sea Salt Adjust according to your taste preference.
  • 1 teaspoon Black Pepper Tweak based on your preference.
  • 2 tablespoons Unsalted Butter Use salted butter if unsalted is unavailable but reduce additional salt.
For the Sauce
  • 1 tablespoon Olive Oil Can be replaced with canola or vegetable oil.
  • 8 ounces Button Mushrooms Substitute with cremini mushrooms for deeper flavor notes.
  • 1 medium Yellow Onion Shallots can be used for a milder taste.
  • 2 cloves Garlic Fresh garlic is preferred for best results.
  • 1 cup Madeira Wine Swap for dry Marsala wine or sweet white wine if needed.
  • 1 cup Low-Sodium Beef Broth Chicken broth works for a lighter alternative.
  • 1/2 cup Heavy Cream Can use half-and-half but may alter thickness.
  • 2 tablespoons Fresh Parsley Thyme or chives make a fine alternative.
For the Topping
  • 1 cup Shredded Mozzarella Try provolone or Gruyère for a different flavor twist.

Equipment

  • Large skillet

Method
 

Instructions
  1. Prepare the Chicken: Slice chicken breasts horizontally to create cutlets, and gently pound them to even thickness. Season with sea salt and black pepper.
  2. Sear the Chicken: In a large skillet, heat butter and olive oil over medium-high heat. Sear chicken cutlets for 3-5 minutes until golden brown. Remove and set aside.
  3. Sauté the Vegetables: In the same skillet, add mushrooms and onion. Sauté for 8-10 minutes until browned and onions are translucent. Add garlic and parsley, cook for another minute.
  4. Deglaze the Pan: Pour in Madeira wine, scraping the skillet bottom to deglaze. Simmer for 8-10 minutes until syrupy and thickened.
  5. Create the Sauce: Add beef broth to the reduced wine mixture, letting it simmer for 10-15 minutes until reducing to desired consistency.
  6. Add Cream and Season: Stir in heavy cream and remaining butter. Adjust seasoning as needed.
  7. Combine Chicken and Asparagus: Return chicken to the skillet, laying atop the sauce. Add blanched asparagus around the chicken.
  8. Top with Cheese: Sprinkle mozzarella over chicken and asparagus. Cover skillet or broil for 1-2 minutes until melted.
  9. Garnish and Serve: Remove from heat, garnish with parsley, and serve immediately.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 15gProtein: 35gFat: 35gSaturated Fat: 20gCholesterol: 120mgSodium: 600mgPotassium: 780mgFiber: 3gSugar: 2gVitamin A: 100IUVitamin C: 5mgCalcium: 250mgIron: 3mg

Notes

Leftovers can be stored refrigerated for 3-4 days; reheat gently to keep the chicken tender and the sauce creamy.

Tried this recipe?

Let us know how it was!