You are going to love this Chicken Madeira Recipe! The tender chicken and tasty sauce served over creamy mashed potatoes will make you smile. Who wouldn’t love to serve this on their dinner table?
There is a little story behind this recipe. I know there is a movement concerning “just the recipe, please,” and that is fine with me; just scroll down if you don’t care about the inspiration for this post. But, if you are like me and always want the back story, just keep reading.
Recently, I was in Lubbock, Texas, at my youngest son’s first college-level indoor track meet (that was a proud momma brag). I went to dinner at a popular restaurant. I ordered the Chicken Madeira, and then the same thing happens that always happens! I started critiquing the food – it is a common chef/ex-restaurant owner ailment. The potatoes are too dry, the sauce is too salty, there isn’t enough sauce, etc. It really is a problem! I always want to jump up and go to the kitchen to make suggestions, like adding cream to those potatoes because they have been in the steam table way too long! SIGH! This urge is why I cook at home 99% of the time. Eating out for me is a chore. I have to force myself to enjoy the company and not focus on the food.
After eating (and paying a lot) for this meal, I came home and made my Chicken Madeira the next day.
Here is my version of Chicken Madeira. So go ahead, make it, and see what you think!
|Chicken Breast||2 (¼ inch thick)|
|Asparagus||1 pound (Roasted)|
|Olive Oil||2 Tablespoons|
|White Mushrooms||8 oz. Container (Sliced)|
|Dried Parsley||1 teaspoon|
|Madeira||1 ½ cups|
|Chicken Broth||1 ½ cups|
|Whipping Cream||½ cup|
|Simply Maurie Kay Everyday Seasoning or Salt and Pepper||To taste|
- Take the 2 chicken breasts and “pound” them until they are ¼ inch thick.
- Prepare and slice the 8 oz. container of white mushrooms, chop the ½ white onion, start on the mashed potatoes or the pasta that you will be serving the Madeira over, and begin roasting the 1 pound of asparagus.
- In an iron skillet, melt the 2 tablespoons of butter and stir in 1 tablespoon of olive oil.
- Place the white mushroom in the skillet until they begin to get soft.
- Add the ½ cup of chopped onion, the 2 cloves of peeled and crushed garlic, and the 1 teaspoon of dried parsley.
- Stir and tenderize over medium heat until the opinion is translucent.
- Remove the mushroom mixture from the iron skillet (place in a bowl- to the side) and then carefully wipe out the skillet (it is hot).
- Melt 1 tablespoon of butter in the skillet and add 1 tablespoon of olive oil.
- Place the chicken breast in the skillet. Season the breast with Simply Maurie Kay Everyday Seasoning. Cool for 5 minutes on both sides or until golden brown.
- Remove the chicken breast and set it aside.
- In the same skillet, pour in 1 ½ cups of Madeira wine and boil to reduce by1/4.
- Once reduced, add 1 ½ cups of chicken broth (I use Better than Boullion Roasted Chicken).
- Allow to boil and reduce by ½.
- Slowly stir in ½ cup of heavy whipping cream.
- Add the mushroom mixture, grilled asparagus, and sliced chicken breast to the iron skillet.
- Serve your Chicken Madeira over mashed potatoes or pasta.