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Test Kitchen Approved

Easy Chicken Madeira

CheesyChickenDinner

Time: 30 minutes

Yield: 4 servings

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About

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!

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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

Directions

Step 1 -Preheat the broiler to high heat.

Step 2 -Season the chicken on all sides with salt and pepper to taste.

Step 3 -Place it in 2 tablespoons of the flour, coating both sides.

Step 4 -In a large, oven-safe skillet, heat 2 tablespoons of butter and 1 tablespoon of oil on medium-high heat.

Step 5 -Add the chicken and cook until browned, about 4-5 minutes on each side.

Step 6 -Transfer the chicken to a plate, and add in 1 tablespoon of butter.

Step 7 -Add the sliced mushrooms, seasoning with salt and pepper to taste. Cook the mushrooms until soft, about 5 minutes.

Step 8 -Transfer the mushrooms onto a plate.

Step 9 -Add 1 tablespoon of the butter and the garlic, sautéing for one minute.

Step 10 -Add in the remaining 2 tablespoons of flour and stir vigorously until the raw flour smell dissipates, about 1 minute.

Step 11 -Pour in the Madeira wine slowly, whisking continuously to combine with the flour mixture and form a cohesive sauce.

Step 12 -Add the chicken broth, and bring the mixture to a boil.

Step 13 -Reduce the heat and allow it to simmer until thickened, about 10-12 minutes, stirring occasionally. Season with salt and pepper to taste.

Step 14 -Add the chicken and mushrooms back into the pan.

Step 15 -Sprinkle the chicken and mushrooms with the cheese.

Step 16 -Broil the chicken and mushrooms on high until the cheese melts, about 3-4 minutes. Garnish with parsley and serve with the blanched asparagus.

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