Chicken Madeira with Mozzarella (Printer-Friendly Version)
Tender chicken breasts in Madeira sauce with mushrooms, topped with mozzarella and served alongside asparagus.
# Required Ingredients:
→ Poultry
01 -
680 g boneless, skinless chicken breasts
02 -
Salt and black pepper, to taste
→ Fats and Oils
03 -
30 ml olive oil, divided
04 -
28 g unsalted butter, divided
→ Vegetables
05 -
225 g mushrooms, sliced
06 -
1 small onion, finely diced
07 -
2 garlic cloves, minced
08 -
450 g asparagus, trimmed
→ Liquids
09 -
475 ml Madeira wine
10 -
355 ml beef broth
11 -
120 ml heavy cream
→ Dairy
12 -
113 g shredded mozzarella cheese
→ Herbs
13 -
Chopped fresh parsley (optional)
# Step-by-Step Instructions:
01 -
Slice each chicken breast in half lengthwise and place between plastic wrap. Gently pound to 6 mm thickness. Season both sides with salt and pepper.
02 -
Heat 15 ml olive oil and 14 g butter in a large skillet over medium-high heat. When butter melts, add chicken and cook 3–4 minutes per side until golden and just cooked through. Transfer to a plate and set aside.
03 -
Add remaining olive oil and butter to skillet. Stir in mushrooms and onion. Cook about 5 minutes until mushrooms soften and onions become translucent. Add garlic and cook for one additional minute.
04 -
Pour in Madeira wine, scraping up browned bits with a wooden spoon. Boil vigorously until reduced by half, approximately 5–7 minutes. Stir in beef broth and simmer until liquid reduces by half again, about 8–10 minutes.
05 -
Lower heat and stir in heavy cream. Cook 2–3 minutes until sauce thickens slightly. Season with salt and pepper to taste.
06 -
Bring salted water to a boil in a medium pot. Add asparagus and cook 2–3 minutes until bright green and crisp-tender. Drain and set aside.
07 -
Return chicken to skillet, turning pieces to coat thoroughly in sauce. Arrange asparagus atop chicken, then evenly sprinkle with shredded mozzarella.
08 -
Place skillet under preheated broiler for 2–3 minutes until cheese melts and begins to turn golden. If skillet is not oven-safe, transfer contents to a baking dish before broiling.
09 -
Remove from oven, garnish with chopped fresh parsley if desired, and serve immediately alongside mashed potatoes, pasta, or crusty bread.
# Handy Cooking Tips:
01 -
Pounding chicken breasts thin ensures even cooking and prevents dryness.
02 -
Reduce heat when adding cream to avoid sauce separation.
03 -
Freshly shredded mozzarella melts better than pre-shredded.
04 -
Roasting asparagus at 220°C for 8–10 minutes is an excellent alternative to boiling.