CHICKEN MADEIRA

Juicy chicken and mushrooms in a madeira cream sauce under melty cheese and asparagus… all you need is mashed potatoes to go with it.

Total Time- 1hr

Preparation Time- 15min

Cooking Time- 45min


Ingredients-

• 1 lb Chicken Breasts (2 large) , halved lengthwise and pounded to an even 1/4" thickness
• 1 lb asparagus blanched*
• 3/4 tsp sea salt, divided and black pepper to taste
• 3 Tbsp Unsalted Butter divided
• 2 Tbsp Olive Oil divided
• 16 oz button mushrooms thickly sliced
• 1 small or 1/2 medium yellow onion finely diced
• 2 large garlic cloves minced
• 2 Tbsp fresh parsley finely chopped, plus to garnish
• 1 1/2 cups Madeira Wine sweet white wine*
• 1 1/2 cups low sodium beef stock or broth
• 1/2 cup Whipping Cream heavy or regular
• 1 cup mozzarella cheese shredded

Direction-

• 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.

Recipe Video: