Chicken Madeira with Mushrooms Asparagus (Print)

Chicken, mushrooms and asparagus in madeira wine sauce with melted cheese; a savory, comforting main course.

# Ingredients:

→ For the Sauce

01 - 240 ml chicken broth
02 - 120 ml beef broth
03 - 0.5 chicken bouillon cube
04 - 1 tablespoon heavy cream (optional)
05 - 2 teaspoons Worcestershire sauce
06 - 0.5 teaspoon onion powder
07 - 0.5 teaspoon mustard powder

→ For the Chicken

08 - 2 large boneless skinless chicken breasts
09 - Salt and black pepper, to taste
10 - 1 teaspoon garlic powder
11 - 30 ml (0.25 cup) plain flour
12 - 15–30 ml olive oil

→ For the Vegetables and Cheese

13 - 12 asparagus spears
14 - 2 tablespoons unsalted butter
15 - 3 garlic cloves, minced
16 - 360 ml madeira wine
17 - 225 g cremini or baby bella mushrooms, sliced
18 - 3 tablespoons plain flour
19 - 2 tablespoons grated Parmesan cheese
20 - 100 g shredded mozzarella cheese

# Steps:

01 - Measure all components and combine the sauce essentials in a large jug. Allow mozzarella to reach room temperature for optimal melting.
02 - Trim asparagus and halve the spears. Blanch in boiling water for 3–4 minutes until tender-crisp. Immediately drain and rinse under cold water. Set aside.
03 - Slice each chicken breast horizontally to create two fillets. Cover with cling film and pound each piece to 1.25 cm thickness using a meat mallet. Pat dry with kitchen paper.
04 - Season both sides of the chicken with salt and black pepper. Mix garlic powder with flour and coat chicken evenly, pressing the mixture to adhere well.
05 - Heat olive oil in a large skillet over medium-high heat. Sear chicken in batches for 4–5 minutes per side until golden brown. Remove and set aside.
06 - With heat off, add butter and minced garlic to skillet. Set heat to medium, sauté for 2 minutes, stirring constantly. Add Madeira wine and deglaze skillet, scraping up any browned bits.
07 - Add sliced mushrooms. Increase heat to maintain a gentle simmer and reduce by half for approximately 13 minutes.
08 - Sprinkle in flour gradually, whisking continuously. Cook, stirring, for 2 minutes.
09 - Slowly pour the pre-mixed sauce components into the pan, stirring continuously. Bring to a boil, then reduce to a simmer. Simmer for 13 minutes, uncovered, until thickened and flavors concentrate. Lower heat and stir in Parmesan cheese.
10 - Return chicken fillets to skillet, spoon sauce over, and top with asparagus and mozzarella. Heat over medium-low until cheese melts, about 5 minutes. Alternatively, transfer to a 200°C oven for 4 minutes to brown cheese slightly.
11 - Remove from heat and serve immediately, ideally with mashed potatoes.

# Additional Notes:

01 - Madeira wine is essential for authentic flavour but can be substituted with dry marsala, vermouth, port, or sherry. For a non-alcoholic option, combine white grape juice, sherry vinegar, and a touch of vanilla extract.
02 - Grate cheese fresh from a block for best melting and taste—avoid packaged shredded varieties.
03 - Use cremini or baby bella mushrooms for superior texture and colour, but white button mushrooms may be substituted.
04 - Allow the sauce ample time to reduce and develop its signature richness for restaurant-quality results.
05 - Store leftovers in an airtight container: refrigerate for up to 3 days or freeze for up to 3 months. Reheat thawed portions gently in an oven-proof dish covered at 175°C for 20–25 minutes.

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