Chicken Madeira with Mushrooms (Print Format)

Juicy chicken breasts in Madeira wine sauce with mushrooms, asparagus, and melted mozzarella cheese for a flavorful meal.

# Ingredients:

→ Chicken

01 - 450g boneless, skinless chicken breasts (2 large or 4 small), halved and pounded to 6 mm thickness
02 - 0.5 tsp salt, plus more to taste
03 - 0.25 tsp ground black pepper, plus more to taste
04 - 2 tbsp olive oil
05 - 2 tbsp unsalted butter, divided

→ Vegetables and Cheese

06 - 225g fresh white button or cremini mushrooms, sliced
07 - 450g asparagus, ends trimmed
08 - 120g mozzarella cheese, shredded or sliced

→ Sauce

09 - 480 ml Madeira wine (preferably sweet)
10 - 360 ml low-sodium beef stock
11 - 2 garlic cloves, minced or 0.5 tsp garlic powder
12 - 2 tbsp finely diced onion
13 - 1 tbsp cornstarch mixed with 1 tbsp water (optional for thickening)
14 - 60–120 ml heavy cream (optional for creamier sauce)

# Steps:

01 - Slice each chicken breast lengthwise. Place pieces between plastic wrap and pound to 6 mm thickness. Season both sides with salt and black pepper.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken cutlets in a single layer and sear 3 to 4 minutes per side until golden. Remove and set aside.
03 - Lower heat to medium and melt remaining butter in the skillet. Add sliced mushrooms and diced onion; cook 5 to 6 minutes, stirring occasionally, until softened and browned. Stir in garlic for the last minute until fragrant.
04 - Pour Madeira wine into the skillet, scraping up browned bits. Stir in beef stock and bring to a gentle boil. Whisk in cornstarch slurry if thicker sauce is preferred.
05 - Reduce heat and simmer sauce 8 to 10 minutes until reduced by half and thickened. Stir in heavy cream for a silky finish and simmer an additional 2 minutes. Adjust seasoning with salt and pepper.
06 - Blanch or steam asparagus until bright green and slightly tender, about 2 to 4 minutes. Drain and set aside.
07 - Nestle chicken cutlets back into skillet with sauce. Arrange asparagus on top and distribute mozzarella evenly. Cover skillet briefly or broil 2 to 3 minutes until cheese melts and lightly browns.
08 - Spoon extra sauce over chicken and asparagus. Garnish with fresh parsley if desired and serve immediately with mashed potatoes, pasta, or crusty bread.

# Tips:

01 - If Madeira wine is unavailable, substitute Marsala, dry sherry, port, or for alcohol-free, use extra beef stock with a splash of balsamic vinegar.
02 - Pound chicken evenly for consistent cooking and juicy texture.
03 - Brown mushrooms well before adding liquids for maximum flavor.
04 - Watch closely when broiling cheese to avoid burning; remove once bubbly and lightly golden.

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