Chicken Madeira

barbara lentz




☆☆☆☆☆ 0 votes

10 Min
20 Min
Stove Top


  • 4
    boneless skinless chicken thighs
  • 1 lb
  • ·
    salt and pepper to taste
  • 3 Tbsp
    butter divided
  • 3 Tbsp
    olive oil divided
  • 12 oz
    mushrooms sliced
  • 1 medium
    onion diced
  • 4 clove
    garlic minced
  • 1/4 c
    fresh parsley chopped and divided
  • 2 c
    maderira wine
  • 2 c
    beef stock
  • 1 c
    heavy cream
  • 1 c
    shredded mozzarella cheese

How to Make Chicken Madeira


  1. Add 6 cups water to a large pot. Add some salt and bring to a boil. Add the asparagus and blanch for 3 minutes. Strain and rinse with cold water to stop the cooking process. Set aside.
  2. Place a large oven safe pan over medium high heat and add 2 tbsp butter and 1 tbsp olive oil. Add mushrooms, onions and garlic and saute until mushrooms are browned. Season with salt and pepper and add half the parsley. Remove to a plate and set aside. Wipe pan clean.
  3. Add the remaining butter and olive oil. Season the chicken with salt and pepper. Add chicken to pan and cook until no longer pink. Remove chicken to same plate as mushroom mixture.
  4. Add the Maderia wine to pan and bring to a boil. Reduce by half. Add the beef stock and bring back to a boil. Reduce heat and reduce again by half about 15 minutes. Add the heavy cream and simmer 2 minutes.
  5. Return chicken and mushroom mixture to pan. Add the asparagus. Cook 2 minutes. Heat a broiler to high. Sprinkle the Mozzarella cheese on top and broil until melted and browned. Garnish with remaining parsley.
  6. Serve over pasta or rice or even cauliflower rice

Printable Recipe Card

About Chicken Madeira

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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