Chicken Madeira with Mushrooms (Print-Friendly Version)

Juicy chicken breasts cooked in a rich Madeira wine sauce with mushrooms and crisp asparagus.

# Ingredients Required:

→ Broths and Liquids

01 - 240 ml chicken broth
02 - 120 ml beef broth
03 - ½ chicken bouillon cube
04 - 360 ml Madeira wine
05 - 15 ml heavy cream (optional)
06 - 2 teaspoons Worcestershire sauce

→ Spices and Seasonings

07 - ½ teaspoon onion powder
08 - ½ teaspoon mustard powder
09 - 1 teaspoon garlic powder
10 - Salt and black pepper to taste

→ Proteins

11 - 2 large boneless skinless chicken breasts

→ Coating and Thickeners

12 - 60 ml (¼ cup) all-purpose flour
13 - 3 tablespoons all-purpose flour

→ Fats and Oils

14 - 1-2 tablespoons olive oil
15 - 2 tablespoons unsalted butter

→ Vegetables

16 - 12 asparagus spears
17 - 225 g cremini or baby bella mushrooms, sliced
18 - 3 cloves garlic, minced

→ Cheeses

19 - 2 tablespoons grated Parmesan cheese
20 - 1 cup shredded mozzarella cheese

# Detailed Directions:

01 - Season chicken breasts evenly with salt, black pepper, and garlic powder. Dredge each breast in 60 ml (¼ cup) all-purpose flour until lightly coated.
02 - Heat 1-2 tablespoons olive oil in a large skillet over medium-high heat. Sear coated chicken breasts until golden brown on both sides, then transfer to a plate and set aside.
03 - Add butter and minced garlic to the same skillet and cook until fragrant, about 1 minute. Add sliced mushrooms and sauté until browned and tender.
04 - Sprinkle 3 tablespoons flour over mushrooms and cook, stirring, for 1 minute. Gradually whisk in chicken broth, beef broth, and Madeira wine. Add chicken bouillon cube, Worcestershire sauce, onion powder, and mustard powder. Bring mixture to a gentle simmer.
05 - Optionally stir in heavy cream. Return chicken breasts to the skillet, reduce heat to low, cover, and simmer for 15–20 minutes until chicken is fully cooked and tender.
06 - While chicken simmers, steam or sauté asparagus until tender-crisp, about 5–7 minutes.
07 - Stir grated Parmesan cheese into the sauce. Top each chicken breast with shredded mozzarella cheese. Cover the skillet and cook until the cheese melts completely.
08 - Plate the asparagus and spoon the chicken and sauce over the top. Serve immediately.

# Helpful Advice:

01 - Substitute Madeira wine with dry sherry or Marsala wine if unavailable.
02 - Cremini or baby bella mushrooms are preferred for flavor, but any variety can be used.
03 - Mozzarella cheese can be omitted or replaced with provolone or Gruyère.

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