Chicken Madeira
This creamy & savory Chicken Madeira recipe is so divine. Tender and juicy chicken breasts are surrounded by the creamy Madeira sauce and topped with melted cheese and cooked vegetables. Every bite is bursting with flavor!
Ingredients
- 2 chicken breasts sliced in half lengthwise and pound between plastic wrap or zip bag
- salt & pepper to taste
- 4 tablespoons flour divided – 2 tablespoons for sauce
- 4 tablespoons butter divided
- 1 tablespoon olive oil
- 16 oz mushrooms sliced
- 2-3 clove garlic minced
- 2 cups Madeira Wine sweet white wine
- 2 cups chicken broth
- 1 lb asparagus trimmed and blanched
- 1/2 cup cheddar cheese or mozzarella cheese
- parsley finely chopped, for garnish
How to blanch asparagus:
Fill a pot with water and add 1 tablespoon of salt, bring to a boil. Add trimmed asparagus and boil uncovered until tender and bright green 2-3 minutes then remove and set aside until ready for serving.
Method.
- Season both sides of chicken with salt and pepper, to taste. Then place it in a flour, coating both sides.
- Heat two tablespoons of butter and 1 tablespoon of oil in the skillet on medium-high heat. Add chicken and cook for about 4-5 minutes on each side. Remove the chicken, add in 1 tablespoon of butter then add sliced mushrooms, season with salt and pepper to taste, cook for 5 minutes or until soft.
- Transfer mushrooms on to a plate. Add 1 tablespoon of butter and garlic, saute for 1 minute. Add 2 tablespoons of flour and saute for another minutes, stirring the whole time.
- Slowly pour in the Madeira wine whisking continuously to combine with flour mixture, then add chicken broth, bring to a boil and then simmer for 10-12 minutes, stirring few times. Season with salt and pepper, if needed.
- Add the chicken and mushrooms back into the pan. Sprinkle with cheese and broil on high for 3-4 minutes, or until cheese melts. Garnish with parsley. Serve with cooked buckwheat and blanched asparagus.
