Authentic Chicken Madeira with Mushrooms and Asparagus

A spoon being used to drizzle a brown sauce over the top of a serving of chicken Madeira with mushrooms and asparagus.

Authentic Chicken Madeira with Mushrooms and Asparagus

Course: Entree

Cuisine: American

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 533kcal

Author: Kris Longwell

Indulge in this restaurant-quality Chicken Madeira featuring tender pan-seared cutlets, crisp asparagus, and savory mushrooms. Bathed in a rich, velvety wine reduction and topped with a blanket of melted mozzarella, this one-pan masterpiece is the ultimate gourmet comfort food for any night of the week.

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Equipment

1 oven-safe large skillet (12") ie, cast-iron or stainless steel

Ingredients

2 large chicken breasts slice in half, lengthwise, see NOTES
½ cup all-purpose flour
salt and pepper
4 tablespoon unsalted butter divided
1 bunch asparagus ends trimmed off
8 oz mushrooms preferably baby Bella, sliced
2 tablespoon olive oil
1 shallot finely chopped
2 cloves garlic minced
1 cup Madeira wine not cooking wine
1 cup beef stock
1 teaspoon cornstarch mixed with 2 teaspoon water
1 cup mozzarella low-moisture, shredded, see NOTES

Instructions

If using large boneless, skinless chicken breasts, slice them in half, lengthwise, and place them in a plastic baggie and pound them to approximately ¼-inch thick. Or use thinly sliced chicken breasts.
2 large chicken breasts
Place the flour on a platter or in a dish and toss it with 1 teaspoon salt and 1 teaspoon black pepper. Dredge the chicken cutlets through the flour until completely coated. Set aside.
½ cup all-purpose flour, salt and pepper
Heat 1 tablespoon of the butter in your large oven-safe skillet over medium heat. Add the asparagus and sauté until just starting to soften (it will cook more in the oven). Season with a pinch of salt and pepper. Remove from the skillet onto a plate. Set aside.
4 tablespoon unsalted butter, 1 bunch asparagus
Add another 1 tablespoon of butter to the pan over medium heat. Add the mushrooms and sauté them until soft. Season with a healthy pinch of salt and pepper. Remove from the pan and set aside.
8 oz mushrooms
Add the remaining 2 tablespoon of butter and the oil (2 tbsp) to the skillet over medium heat. Shake any excess flour from the cutlets and place them in the skillet. Sear them (moving them around from time to time) until golden brown on the bottom, about 4 to 5 minutes. Flip the cutlets and sear the other side until browned, another 4 to 5minutes. Remove from the skillet and set aside.
2 tablespoon olive oil
Add the chopped shallot and garlic to the pan and sauté for 1 minute. Pour in the wine and then the beef stock. Bring to a boil and then simmer until reduced by half and somewhat thickened, about 10 minutes.
1 shallot, 2 cloves garlic, 1 cup Madeira wine, 1 cup beef stock
Mix the water with the cornstarch until smooth. Stir into the sauce and simmer until thickened a little more and silky. Stir in ½ teaspoon of salt and pepper, each.
1 teaspoon cornstarch
Turn off the heat and nestle the chicken cutlets into the sauce. Top with the mushrooms and then the asparagus (arrange any extra around the chicken cutlets). Top each cutlet with a small mound of the mozzarella.
1 cup mozzarella
Turn your broiler to HIGH and place the top grate about 6 inches from the heating element. Place the skillet under the broiler and cook until the cheese is melted and browned in a few spots. Keep an eye on this! This should only take 1 to 2 minutes. Don't let it burn! Remove from the oven and serve at once.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Chicken Preparation: For the most tender results, use thin-cut chicken cutlets or pound standard breasts to an even ¼-inch thickness. This ensures the chicken cooks quickly and stays juicy while the cheese melts under the broiler.
Choosing the Right Cheese: Use "low-moisture" mozzarella (the firm block style) for that perfect bubbly, golden topping. Avoid using "fresh" mozzarella (the kind packed in water), as it will release too much liquid and make your rich Madeira sauce watery.
The Secret to the Sauce: Don't rush the reduction step! Allowing the wine and stock to simmer until reduced by half is what creates that signature, velvety glaze that clings to the chicken and potatoes.
Skillet Safety: Since this recipe moves from the stovetop to the broiler, the handle of your skillet will be extremely hot. Always use an oven mitt and consider draping a dry kitchen towel over the handle once it’s out of the oven as a visual reminder to stay safe.
Wine Substitution: If you cannot find Madeira wine, a dry Marsala is the best substitute. For an alcohol-free version, use extra beef stock with a splash of balsamic vinegar and a pinch of brown sugar.

Nutrition