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Chicken Madeira

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A delightful dish featuring juicy chicken breasts in a rich Madeira wine sauce with mushrooms and asparagus.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 1 cup sliced mushrooms
  • 1 bunch fresh asparagus, trimmed
  • 1 cup Madeira wine or balsamic-beef broth mix
  • 1 cup chicken broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 tablespoon chopped fresh parsley (for garnish)

Instructions

  1. Generously season the chicken breasts with salt and pepper.
  2. In a large skillet, heat the olive oil over medium heat.
  3. Add the seasoned chicken to the skillet. Cook for about 6-7 minutes on each side until golden brown and fully cooked. Remove the chicken and set aside.
  4. In the same skillet, add the sliced mushrooms and asparagus. Sauté for 3-4 minutes until tender.
  5. Pour in the Madeira wine (or broth), mixing well and scraping any browned bits from the skillet. Let it reduce for about 5 minutes.
  6. Return the chicken to the skillet, simmering in the sauce for another 3-4 minutes until heated through.
  7. To serve, plate the chicken topped with sautéed mushrooms and asparagus, drizzle with the sauce, and garnish with fresh parsley.

Notes

Serve over creamy mashed potatoes or fluffy rice to soak up the sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

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