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CHICKEN MADEIRA RECIPE

April 09, 2019

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CHICKEN MADEIRA RECIPE

This Chicken Madeira recipe is even better than the cheesecake factory version !!
Chicken breasts are smothered in mozzarella cheese, the most delicious mushroom sauce, and served alongside asparagus. The perfect dinner for any occasion !
The chicken madeira – you just can’t go wrong with golden brown chicken, melty cheese, amazingly delicious mushroom sauce and asparagus.
You can serve this chicken madeira with my VEGAN MASHED POTATOES WITH GARLICKY KALE ,but rice or pasta would also be good choices. I had no trouble finding madeira wine at the grocery store, you can check both the cooking wine and drinking wine sections to find it. Don’t skip the madeira wine here, it’s what makes this dish totally unique!

CHICKEN MADEIRA RECIPE
This chicken madeira recipe is even better than the Cheesecake Factory version! Chicken breasts are smothered in mozzarella cheese, the most delicious mushroom sauce, and served alongside asparagus. The perfect dinner for any occasion!

Ingredients
For the chicken:
  • 1 tablespoon olive oil
  • 1 lb boneless skinless chicken breasts thin cut variety
  • 1/2 cup mozzarella cheese
  • salt and pepper to taste
  • For the sauce:
  • 8 ounces mushrooms sliced
  • 1 1/2 cups Madeira wine
  • 1 1/2 cups beef broth
  • 2 tablespoons butter
  • 1 1/2 tablespoons cornstarch dissolved in 2 tablespoons cold water
  • salt and pepper to taste
For serving:
  • 1 lb asparagus stalks trimmed
  • salt and pepper to taste
  • 1 tablespoon chopped parsley
  • cooking spray
Instructions
  1. Heat the olive oil in a large pan over medium high heat. Season the chicken breasts on both sides with salt and pepper to taste.
  2. Place the chicken in the pan and cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the pan; place on a plate and cover to keep warm.
  3. Add the mushrooms to the pan and season to taste with salt and pepper. Cook until softened, 4-5 minutes. 
  4. Add the wine and beef broth to the pan; simmer for 7-9 minutes or until liquid is reduced by half. 
  5. Add the cornstarch and stir until smooth. Bring the mixture to a boil and cook for 1 minute or until thickened. Stir in the butter until melted and incorporated into the sauce.
  6. Preheat the broiler. Place the chicken and asparagus on a sheet pan coated in cooking spray. Season the asparagus with salt and pepper and sprinkle the cheese over the chicken.
  7. Broil for 3-4 minutes or until cheese is melted and asparagus is just tender. Remove the pan from the oven. Place a chicken breast and some asparagus onto each of 4 plates.
  8. Pour the mushroom sauce over each chicken breast and serve, topped with parsley.

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