Chicken Madeira Mushroom Asparagus (Printer-Friendly)
Chicken, mushrooms, asparagus, and rich wine sauce create a flavorful, restaurant-worthy dish for easy weeknight meals.
# What You’ll Need to Cook:
→ Chicken
01 -
450 grams boneless, skinless chicken breasts (2 large or 4 small), halved and pounded to 6 mm thickness
02 -
0.5 teaspoon salt, plus more to taste
03 -
0.25 teaspoon ground black pepper, plus more to taste
04 -
2 tablespoons olive oil
05 -
2 tablespoons unsalted butter, divided
06 -
225 grams fresh white button or cremini mushrooms, sliced
07 -
450 grams asparagus, ends trimmed
08 -
120 grams mozzarella cheese, shredded or sliced
→ Sauce
09 -
480 millilitres Madeira wine (preferably sweet)
10 -
360 millilitres beef stock, low-sodium
11 -
2 garlic cloves, minced or 0.5 teaspoon garlic powder
12 -
2 tablespoons finely diced onion
13 -
1 tablespoon cornstarch mixed with 1 tablespoon water (optional for thickening)
14 -
60–120 millilitres heavy cream (optional, for a creamier sauce)
# Steps to Prepare:
01 -
Slice each chicken breast in half lengthwise. Place pieces between plastic wrap and pound to 6 mm thickness. Season both sides with salt and pepper.
02 -
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken cutlets in a single layer and sear for 3 to 4 minutes per side until golden. Remove to a plate and set aside.
03 -
In the same skillet, lower heat to medium. Add the remaining 1 tablespoon of butter. Stir in sliced mushrooms and diced onion. Cook, stirring occasionally, until softened and browned, about 5 to 6 minutes. Add garlic for the final minute.
04 -
Pour Madeira wine into the skillet, scraping up browned bits. Stir in beef stock and bring to a gentle boil. Whisk in the cornstarch slurry if a thicker sauce is desired.
05 -
Lower the heat and let sauce simmer for 8 to 10 minutes, reducing by half and thickening. For a silkier texture, stir in heavy cream and let simmer 2 additional minutes. Taste and adjust seasonings as needed.
06 -
While sauce simmers, blanch or steam asparagus until bright green and slightly tender, about 2 to 4 minutes depending on thickness. Drain and set aside.
07 -
Return chicken to the skillet, nestling it in the sauce and mushrooms. Arrange asparagus on top. Distribute mozzarella cheese evenly over each portion. Cover briefly or place under a broiler for 2 to 3 minutes, until cheese is melted and lightly browned.
08 -
Spoon extra sauce over chicken and asparagus. Garnish with fresh parsley if desired. Serve immediately with accompaniments such as mashed potatoes, pasta, or crusty bread.
# Extra Cooking Tips:
01 -
If Madeira wine is unavailable, substitute Marsala wine, dry sherry, or port for comparable results.
02 -
For an alcohol-free sauce, replace wine with additional beef stock and add a splash of balsamic vinegar for depth.
03 -
Asparagus may also be sautéed separately in olive oil and seasoned with salt in place of blanching or steaming.