Simple Way to Prepare Quick Chicken Madeira

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, Simple Way to Prepare Super Quick Homemade Chicken Madeira. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chicken Madeira, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Madeira delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken Madeira is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken Madeira estimated approx 2 Hours.

To get started with this recipe, we have to first prepare a few ingredients. You can cook Chicken Madeira using 11 ingredients and 5 steps. Here is how you can achieve that.

Ingredients and spices that need to be Make ready to make Chicken Madeira:

1. 4 Chicken Breast
2. 1 Bundle Asparagus
3. 1 1/2 Stick Butter
4. 2 Packages Mushroom
5. 1 Yellow Onion
6. 3 Large Cloves of Garlic
7. Fresh Parsley
8. 1 1/2 Cup Madeira Wine
9. 1 1/2 Cup Beef Stock
10. 1/2 Cup Whipping Cream
11. 1 Cup Mozzarella

Instructions to make to make Chicken Madeira

1. 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).
2. 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
3. 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.
4. 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.
5. 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.

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