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–+ servings
Chicken Madeira in a rich wine sauce with mushrooms and melted mozzarella, asparagus and mashed potatoes

Chicken Madeira

Pan-seared chicken and sauteed mushrooms in a luxuriously rich Madeira wine sauce topped with melted mozzarella. Better than the Cheesecake Factory version made right in your own kitchen.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts sliced in half horizontally to create 4 cutlets
  • 8 oz cremini mushrooms sliced
  • 1 cup Madeira wine or dry sherry as substitute
  • 1 cup beef broth
  • 4 oz fresh mozzarella sliced
  • 1 bunch asparagus woody ends trimmed
  • 4 cloves garlic minced
  • 2 tablespoons unsalted butter divided
  • 2 tablespoons olive oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
  • 1 teaspoon fresh thyme leaves
  • salt and freshly cracked black pepper
  • fresh parsley for garnish

Method
 

  1. Season chicken cutlets generously with salt and pepper on both sides.
  2. Heat olive oil and 1 tablespoon butter in a large oven-safe skillet over medium-high heat. Sear chicken 3 to 4 minutes per side until deep golden brown. Remove to a plate and tent loosely with foil.
  3. Add remaining butter to the same skillet. Add mushrooms in a single layer and cook undisturbed 3 to 4 minutes until golden on one side. Stir and cook 2 to 3 more minutes. Add garlic and thyme and cook 1 minute until fragrant.
  4. Pour in the Madeira wine. Scrape up every browned bit from the bottom of the pan. Let bubble and reduce by half — about 3 to 4 minutes. This reduction concentrates the Madeira flavor dramatically.
  5. Add beef broth and simmer 4 to 5 minutes. Stir in the cornstarch slurry to thicken the sauce to a glossy consistency that coats a spoon. Season generously.
  6. Blanch asparagus in boiling salted water for 2 to 3 minutes until bright green and just tender-crisp. Drain immediately.
  7. Return chicken cutlets to the skillet nestled into the sauce. Top each piece with slices of fresh mozzarella.
  8. Broil on high for 2 to 3 minutes until the mozzarella is completely melted and bubbling with golden spots. Watch carefully — it happens very fast.
  9. Arrange blanched asparagus on a serving platter. Place chicken on top and spoon the mushroom Madeira sauce generously over everything. Garnish with fresh parsley.

Nutrition

Calories: 450kcalCarbohydrates: 8gProtein: 42gFat: 24gSaturated Fat: 9gCholesterol: 138mgSodium: 580mgPotassium: 680mgFiber: 1gSugar: 3g

Notes

Madeira wine is found in most wine or liquor stores near the sherry and Port. Dry sherry is the best substitute. Use an oven-safe skillet — cast iron is ideal for going from stovetop directly to the broiler. This is the perfect dish for Valentine's Day, anniversaries, or any special occasion dinner at home.

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