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Explanation Chicken Madeira

Chicken Madeira.

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Juicy chicken is smothered in a rich mushroom sauce, which gets its depth of flavor from combining beef broth and sweet Madeira wine. Easy enough for a weeknight dinner, but elegant enough to serve for a dinner party! By Kim's Cooking Now Directions Sprinkle each chicken breast liberally with salt and pepper.

Remove the chicken to a warm platter. This creamy Chicken Madeira is one of the most popular menu item at the Cheesecake Factory. in a large skillet over medium heat olive oil. Sprinkle each fillet with salt and pepper.
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Turns out ingredients Chicken Madeira are:

You Need 4 of Chicken Breast.
You Need 1 Bundle of Asparagus.
Set Up 1 1/2 Stick of Butter.
You Need 2 Packages of Mushroom.
You Need 1 of Yellow Onion.
You Need 3 of Large Cloves of Garlic.
You Need of Fresh Parsley.
You Set Up 1 1/2 Cup of Madeira Wine.
You Set Up 1 1/2 Cup of Beef Stock.
You Need 1/2 Cup of Whipping Cream.
You Need 1 Cup of Mozzarella.

This Chicken Madeira featuring a rich mushroom and wine sauce is made with simple every day ingredients. In under an hour you can have restaurant quality flavor on the dinner table. It's a guaranteed hit to serve guests or a family night in! This chicken Madeira is a favorite dish of mine!

Here's how to make Chicken Madeira step by step

To blanch asparagus: Remove fibrous stems from asparagus by snapping them off. Fill a medium pot with 6 cups water, bring to a boil and add 1 Tbsp salt. Add asparagus and boil uncovered until crisp tender and bright green (2-3 minutes then remove from hot water and set aside)..
Place a large heavy (oven-safe) pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 5 min until soft. Stir in diced onion and cook 3 min. Add minced garlic cloves then season with 1/4 tsp salt and 1/4 tsp black pepper and 2 Tbsp parsley. Cook another 2 min then remove mixture to a plate and wipe skillet clean with wet paper towel.
Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4" thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp black pepper. Place same pan over medium/high heat and add 1 Tbsp butter and 1 Tbsp oil. When butter is finished foaming, add chicken breasts and sauté 3 to 4 min per side or until golden and cooked through. Remove chicken from pan to the same plate with mushrooms..
In the same pan, add 1 1/2 cups Madeira and boil until reduced by half (5 minutes vigorous boiling), scraping the bottom of the pan to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup liquid remains or about 1/4 of it's original volume (10 min). Reduce heat to medium, add 1/2 cup cream and simmer until sauce thickens (2 min). Season with salt and pepper to taste..
Return chicken to the pan, turning it to coat in the sauce. Top with mushrooms, asparagus and sprinkle with 1 cup of mozzarella cheese over the top. Broil 3-4 minutes or until cheese is melted. Remove from oven, garnish with fresh parsley..

Place chicken in a resealable plastic bag. Place bag in a bowl big enough to hold the chicken. Combine marinade ingredients and pour in the bag. CHICKEN MADEIRA Chicken Madeira is like chicken marsala's cousin. They're both cooked in a savory, mushroom studded sauce that's spiked with wine. .

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