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Chicken Madeira (Ultimate 5-Star Recipe)

Restaurant-quality chicken with rich Madeira wine sauce, sautéed mushrooms, fresh asparagus, and melted mozzarella cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, French-inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 4 thinly cut chicken breasts or 2 large ones cut in half lengthwise
  • 1 lb fresh asparagus trimmed
  • 8 oz sliced mushrooms cremini or white button
  • 4 tbsp unsalted butter divided
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1.5 cups Madeira wine
  • 1.5 cups beef broth
  • 1/4 cup heavy cream up to 1/2 cup
  • 1 cup shredded mozzarella cheese
  • salt and black pepper to taste

Equipment

  • large skillet
  • Large pot for asparagus
  • Meat Thermometer
  • wooden spoon
  • cutting board and knife

Method
 

  1. Bring a large pot of water to a boil. Add trimmed asparagus and cook for 3 to 5 minutes until crisp-tender and bright green. Drain and run under cold water or plunge into ice bath. Set aside.
  2. Pat chicken breasts dry and season both sides with salt and pepper. Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken for 4 to 6 minutes per side until golden brown and internal temperature reaches 165°F. Remove to a plate and tent with foil.
  3. Add remaining 2 tablespoons butter to the skillet. Add sliced mushrooms and cook for about 5 minutes until tender and browned. Add minced garlic and cook for 1 minute until fragrant. Remove mushrooms to the plate with chicken.
  4. Pour Madeira wine and beef broth into the skillet. Scrape up browned bits from the bottom. Bring to a rolling boil over high heat and cook for 10 to 12 minutes until reduced by at least half and slightly syrupy.
  5. Lower heat to medium-low and whisk in heavy cream. Simmer for 2 minutes until sauce thickens. Taste and adjust seasoning with salt and pepper.
  6. Return chicken and mushrooms to the skillet, spooning sauce over the chicken. Arrange blanched asparagus spears on top of each chicken breast.
  7. Sprinkle shredded mozzarella cheese evenly over chicken and asparagus. Cover skillet with lid for 3 to 5 minutes until cheese melts, or place under broiler for 2 to 4 minutes until bubbly and golden.
  8. Remove from heat. Garnish with fresh parsley if desired and serve immediately with extra sauce spooned over each portion.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of broth or cream.
Substitutions: Use dry Marsala, dry sherry, or port wine if Madeira is unavailable. Replace mozzarella with Swiss or Gruyère cheese. Use boneless, skinless chicken thighs for richer meat. Half-and-half can replace heavy cream but produces a thinner sauce.
Serving Suggestions: Serve with garlic mashed potatoes, Parmesan risotto, roasted baby potatoes, wild rice pilaf, or crusty bread. Add a simple arugula salad or sautéed green beans.
Make-Ahead: Cook chicken and sauce up to 2 days ahead. Store separately from asparagus and cheese. Reheat sauce while warming chicken, then assemble and add cheese just before serving.
Pro Tip: Don't rush the wine reduction—this step develops the signature sweet, complex flavor of chicken Madeira. The liquid should reduce by at least half and look slightly syrupy.