Chicken Madeira is a Portuguese take on Italy’s Chicken Marsala; both feature a creamy, sparkling sauce with just a touch of sweetness, sauteed mushrooms, and juicy golden-brown chicken. Topped with melty cheese and mixed with roasted asparagus, this Easy Chicken Madeira is a rich, tender, and savory meal in one pan. It’s equally perfect for summertime feasts or cold winter evenings!
Ingredients• 2 chicken breasts, sliced in half lengthwise and pounded between plastic wrap or zip bag • salt, to taste • pepper, to taste • 4 tablespoons flour, divided in half • 4 tablespoons butter, divided • 1 tablespoon olive oil • 16 ounces mushrooms, sliced • 2 cloves garlic, minced, more to taste • 2 cups Madeira wine or your choice of sweet white wine • 2 cups chicken broth • 1/2 cup cheddar cheese or mozzarella cheese, grated • fresh parsley, optional, finely chopped, for garnish • 1 pound asparagus, optional, trimmed and blanched, for serving
Preheat the broiler to high heat.
Season the chicken on all sides with salt and pepper to taste.
Place it in 2 tablespoons of the flour, coating both sides.
In a large, oven-safe skillet, heat 2 tablespoons of butter and 1 tablespoon of oil on medium-high heat.
Add the chicken and cook until browned, about 4-5 minutes on each side.
Transfer the chicken to a plate, and add in 1 tablespoon of butter.
Add the sliced mushrooms, seasoning with salt and pepper to taste. Cook the mushrooms until soft, about 5 minutes.
Transfer the mushrooms onto a plate.
Add 1 tablespoon of the butter and the garlic, sautéing for one minute.
Add in the remaining 2 tablespoons of flour and stir vigorously until the raw flour smell dissipates, about 1 minute.
Pour in the Madeira wine slowly, whisking continuously to combine with the flour mixture and form a cohesive sauce.
Add the chicken broth, and bring the mixture to a boil.
Reduce the heat and allow it to simmer until thickened, about 10-12 minutes, stirring occasionally. Season with salt and pepper to taste.
Add the chicken and mushrooms back into the pan.
Sprinkle the chicken and mushrooms with the cheese.
Broil the chicken and mushrooms on high until the cheese melts, about 3-4 minutes. Garnish with parsley and serve with the blanched asparagus.