Chicken Madeira
Chicken Madeira combines tender chicken, crisp asparagus, and melty mozzarella cheese in a sweet and savory wine sauce.
- 2 tablespoons olive oil
- salt
- freshly ground black pepper
- 2 large chicken breasts cut in half lengthwise
- 2 tablespoons butter
- 10 ounces cremini mushrooms sliced
- 1 lb. asparagus trimmed and cut into 2-inch segments
- 3 cloves garlic minced
- 1 cup Madeira Wine
- 1 cup low-sodium beef broth
- 1 tablespoon cornstarch
- 1 cup shredded mozzarella cheese
- 1 tablespoon chopped fresh parsley
-
Preheat oven to 400 degrees.
-
Heat 1 tablespoon olive oil in a large ovenproof skillet over medium heat. Add the chicken and cook until browned on both sides. Remove the chicken to a plate and cover it to keep it warm.
-
Heat 1 tablespoon olive oil and melt the butter in the skillet over medium heat. Add the mushrooms and cook for about 5 minutes. Add the asparagus and cook for another 3-5 minutes or just until crisp tender.
-
Reduce the heat to low and add the garlic. Cook for 1 minute while stirring. Remove the veggies to a plate.
-
Increase the heat to medium-low. Add the wine to the skillet and gently boil until reduced by half or about 5 minutes. Whisk the beef broth and cornstarch together. Whisk the beef broth mixture into the Madeira wine and cook until slightly thickened, whisking several times.
-
Return the chicken to the skillet with the sauce. Spoon the mushrooms and asparagus over the top and around the chicken. Sprinkle the mozzarella cheese over the chicken.
-
Bake for 4-6 minutes or until the cheese is melted. Be very careful removing the skillet from the oven, as the handle will be extremely hot. Use an oven mitt and remember the handle will stay hot for a while.
- Madeira wine is fortified wine, which is wine that has been fermented and a distilled spirit has been added, usually brandy. It is available in a range of dry to sweet. For this particular recipe, we want a medium dry.
- If Madeira wine is difficult to find, suitable substitutes are marsala, dry sherry, or dry port.
- While you can blanch the asparagus for 2-3 minutes I find much easier and less time consuming to saute it with the mushrooms.
- Chicken is cooked through when it reaches an internal temperature of 165 degrees. An instant read meat thermometer is a life saver in the kitchen.
- Low-moisture mozzarella works best for this recipe. It is generally sold as one big piece in plastic packaging, and it is not suspended in water. Fresh mozzarella has too much moisture, and it does not do well with melting. It is not ideal for this recipe.
Calories: 427kcal | Carbohydrates: 12g | Protein: 36g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 472mg | Potassium: 1165mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1340IU | Vitamin C: 10mg | Calcium: 200mg | Iron: 4mg