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Easy Chicken Madeira

30-MinutesCheesyChickenDinnerGarlicHeartyHotOld-FashionedQuickSautéedSavoryStove-TopVegetable
Time :30 minutes
Yield :4 servings
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The Scoop

Golden chicken, silky Madeira sauce, mushrooms, and a blanket of melted cheese? This skillet dinner clearly understood the assignment.
It feels restaurant-worthy but comes together without the fuss, with tender asparagus on the side to keep things fresh.
Hack it:
Use Gruyère, provolone, or Parmesan instead of cheddar or mozzarella.
Add caramelized onions or shallots to the mushrooms for extra depth.
Stir a splash of heavy cream into the sauce for a richer finish.
Add fresh thyme or rosemary with the garlic.
Swap asparagus for broccolini, green beans, or roasted Brussels sprouts.
Finish with a squeeze of lemon to cut through the richness.
Leftovers:
Slice the chicken and toss it with pasta and the leftover Madeira sauce.
Spoon the chicken and mushrooms over mashed potatoes or creamy polenta.
Turn the leftovers into a toasted chicken-and-cheese sandwich with extra sauce.
Chop everything up and fold it into a savory breakfast hash with crispy potatoes.

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

  • 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.
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