Chicken Madeira with Mushrooms (Print Version)

Juicy chicken breasts in silky Madeira wine sauce with mushrooms, asparagus, and melted mozzarella cheese.

# What You'll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (halved and pounded to 0.25 inch thickness)

→ Seasoning

02 - 1 teaspoon kosher salt
03 - 0.5 teaspoon freshly ground black pepper

→ Fats

04 - 2 tablespoons extra virgin olive oil
05 - 2 tablespoons unsalted butter

→ Vegetables

06 - 225 grams (8 ounces) fresh white button or cremini mushrooms, sliced
07 - 1 small onion, finely diced
08 - 2 cloves garlic, minced
09 - 225 grams (8 ounces) fresh asparagus, trimmed

→ Dairy

10 - 150 grams (5.3 ounces) fresh mozzarella cheese, sliced

→ Liquids

11 - 120 milliliters (0.5 cup) Madeira wine
12 - 240 milliliters (1 cup) low sodium beef stock
13 - 30 milliliters (2 tablespoons) heavy cream (optional)

→ Thickener (optional)

14 - 1 teaspoon cornstarch mixed with 1 tablespoon cold water

# Steps to Follow:

01 - Slice each chicken breast lengthwise into halves, then place between plastic wrap and pound gently to 0.25 inch thickness. Season both sides with kosher salt and freshly ground black pepper.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. When hot, add chicken pieces in a single layer without crowding. Cook 3 to 4 minutes per side until golden brown and easily releases from the pan. Remove and set aside.
03 - Reduce heat to medium and add remaining tablespoon of butter. Add sliced mushrooms and diced onion, stirring occasionally until mushrooms are browned and onions softened, about 5 to 6 minutes. Stir in minced garlic during the last minute, avoiding burning.
04 - Pour Madeira wine into the skillet, scraping browned bits from the bottom. Add beef stock and bring to a gentle boil. For a thicker sauce, gradually whisk in cornstarch slurry ensuring no lumps form.
05 - Lower heat and simmer sauce for 8 to 10 minutes until reduced by half and texture is rich. Stir in heavy cream if desired, cooking for an additional 2 minutes. Adjust seasoning with salt and pepper as needed.
06 - Blanch or steam asparagus until bright green and tender-crisp, approximately 2 to 4 minutes depending on thickness. Drain and set aside to avoid overcooking.
07 - Return chicken to skillet with sauce and mushrooms. Arrange asparagus on top and scatter mozzarella slices evenly over chicken. Cover briefly or place under broiler for 2 to 3 minutes until cheese is melted, bubbly, and golden.
08 - Serve immediately topped with extra sauce. Optionally garnish with fresh parsley. Pairs well with mashed potatoes, crusty bread, or buttered noodles.

# Additional Notes:

01 - Pounding chicken breasts thin ensures even cooking and juicy texture.
02 - Browning mushrooms before adding liquid enhances depth of flavor.
03 - Simmer sauce gently to concentrate flavors without burning.
04 - Watch closely when broiling cheese to prevent burning.

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