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Chicken Madeira with mushrooms, melted mozzarella cheese, and asparagus.
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Chicken Madeira

This Chicken Madeira recipe is an amazing take on the famous Cheesecake Factory dish, only this easy homemade recipe is even better! You'll know it when you taste it!
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 4 people
Calories: 478kcal
Author: Stephanie

Ingredients

Sauce

  • 1 cup chicken broth
  • ½ cup beef broth
  • ½ chicken bouillon cube
  • 1 tablespoon heavy cream optional but I like it
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon EACH: onion powder, mustard powder

Chicken

  • 2 large boneless skinless chicken breasts
  • Salt/Pepper
  • 1 teaspoon garlic powder
  • ¼ cup flour
  • 1-2 tablespoons olive oil

Mushrooms/Asparagus/Cheese, etc.

  • 12 spears asparagus
  • 2 tablespoons butter
  • 3 cloves garlic minced
  • 1 ½ cups madeira wine see notes
  • 8 oz. cremini/baby bella mushrooms see notes
  • 3 tablespoons flour
  • 2 tablespoons grated Parmesan cheese
  • 1 cup shredded mozzarella cheese see notes
US Customary - Metric

Instructions

Prep Work

  • Note: Melt the cheese in a 400° F oven at the end if using an oven-safe skillet, or cover the skillet and let the cheese melt that way. I prefer to use the oven.
  • Combine the sauce ingredients in a large measuring cup with a spout and set aside. Take the mozzarella out to allow it to get to room temperature so that it melts quickly at the end. Measure out remaining ingredients before beginning.

Cook the Asparagus

  • Trim the ends off the asparagus and cut them in half. Cook in boiling water for 3-4 minutes (if medium in thickness). Drain and rinse under cold water until cool. Set aside.

Prepare the Chicken

  • Slice the chicken in half lengthwise to create 2 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick. Pat dry.
  • Season each side of the chicken with salt/pepper. Combine the garlic powder with the flour. Sprinkle it over the chicken and rub it completely over the surface of each side, working it into every nook and cranny.
  • Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.

Make the Sauce

  • Turn the heat off. Add the butter and garlic and set the heat to medium. Cook for 2 minutes, stirring continuously. Add the wine and use a silicone spatula to “clean” the bottom and sides of the skillet, this will add more flavor to the sauce.
  • Add the mushrooms and bring to a gentle bubble. Reduce by half, about 13 minutes. (Now is a good time to preheat the oven to 400° F if doing so.)
  • Sprinkle in the flour a little bit at a time, whisking to incorporate it into the sauce. Cook, stirring continuously, for 2 minutes.
  • Add the combined sauce mixture (from step 1) in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Let it simmer and reduce for 13 more minutes, uncovered. The longer it simmers, the thicker and more concentrated it will get. Reduce heat to low and stir in the Parmesan cheese.
  • Add the chicken back and spoon the sauce on top. Top with asparagus and mozzarella cheese. Set heat to medium-low.
  • Cover and heat through until the cheese is melted, about 5 minutes. (Or transfer to the oven for 4 minutes.) Serve with mashed potatoes.

Notes

Pro Tips:
  • Madeira: Use Madeira wine for this dish if at all possible. I get it at the liquor store near the marsala, most grocery stores don't have it. You don't need an expensive bottle. I get the least expensive bottle, which for me is Taylor Madeira.
  • Madeira Wine Substitutes:Vermouth, dry marsala, dry port, or dry sherry can be used as substitutes. 1 tablespoon of brandy or cognac can also be added to dry white wine (such as pinot grigio or chardonnay).
  • Non-Alcoholic Substitute:  1/2 cup of white grape juice + 1/4 cup sherry vinegar + 2 tablespoons of vanilla extract.
  • Mushrooms: Cremini, (or baby portobella) mushrooms are best because they have a browner color and firmer texture than white button mushrooms, but white button can certainly be used as well.
  • Cheese:
    • Parmesan: Grated Parmesan adds more umami to the sauce, don't skip it! 
    • Shred/Grate the cheese from a block, it will melt and taste much better than packaged shredded/grated cheese.
    • I use Belgioioso Parmesan, and Galbani whole milk, low moisture mozzarella. (Don’t use fresh/high moisture or part skim mozzarella)
  • Garlic: Be sure to mince fresh garlic for this recipe (don't be tempted by the jarred garlic).
  • Give it Time: Make sure you give the sauce adequate amount of time to reduce and concentrate. (Feel free to set a timer during the simmering periods.) This is what gives it its restaurant quality flavor.
  • Be sure to serve this with my Homemade Mashed Potatoes, and try my Mushroom Risotto recipe next!
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.  Leftovers do freeze well!
  • If reheating from frozen: Thaw leftover chicken overnight in the fridge (or defrost it in the microwave) and then bake it in a small, lightly greased, covered casserole dish at 350° for 20-25 minutes.
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 478kcal | Carbohydrates: 20g | Protein: 36g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 1331mg | Potassium: 951mg | Fiber: 2g | Sugar: 4g | Vitamin A: 841IU | Vitamin C: 5mg | Calcium: 219mg | Iron: 3mg