CHICKEN MADEIRA

This makes for a perfect fancy dinner and it is extremely easy to prepare. Make it for company and they’ll think you worked on it ALL day.

CHICKEN MADEIRA
2-4 boneless, skinless chicken breasts
1 pound asparagus, trimmed
FRESH ground sea salt and black pepper, to taste
3 tablespoons unsalted butter, divided
2 tablespoons avocado oil, divided
16 ounces button mushrooms, thinly sliced
1 LARGE bunch green onions, sliced
1 shallot, thinly sliced
2-4 garlic cloves, minced
3 tablespoons FRESH Italian parsley, finely chopped
1 1/2 cups Madeira Wine (Marsala works in a pinch)
1 1/2 cups beef stock
1/2 cup heavy whipping cream
1 cup mozzarella cheese shredded

  • Fill a medium pot with 6 cups water, bring to a boil and add 1 tablespoon salt.
  • Add asparagus and boil uncovered until crisp tender and bright green, 2-3 minutes then remove immediately from hot water, quickly submerge into cool water to stop the cooking and set aside to drain.
  • Place a large heavy (oven-safe) pan over medium-high heat and melt in 2 tablespoons butter and 1 tablespoon of the oil.
  • Add sliced mushrooms and cook 5 minutes until soft.
  • Stir in shallots and onion and cook 3 minutes.
  • Add minced garlic cloves then season with salt and black pepper to taste.
  • Add parsley, cooking another 2 minutes then remove mixture to a plate and wipe skillet clean with wet paper towel.
  • Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4″ thick.
  • Season chicken breasts all over with salt and pepper.
  • Place same pan over medium high heat and add 1 tablespoon butter and 1 tablespoon oil.
  • When butter is finished foaming, add chicken breasts and saute 3 to 4 minutes per side or until golden brown and JUST cooked through.
  • Remove chicken from pan to the same plate as mushrooms. KEEP WARM.
  • Add Madeira wine and bring to a SLOW boil, cooking until reduced by half, 5 minutes of vigorous boiling, scraping the bottom of the pan to deglaze as you go.
  • Add beef broth and SLOW boil again until 2/3 cup liquid remains.
  • Reduce heat to medium, add heavy cream and simmer 2 minutes until sauce thickens.
  • Season sauce to taste with salt and pepper and turn off heat.
  • Return chicken to the pan, turning it to coat in the sauce.
  • Top with mushrooms, asparagus and sprinkle 1 cup of mozzarella cheese over the top. I sometimes use sliced mozza.
  • Broil 3-4 minutes or until cheese is melted.
  • Remove from oven, garnish with fresh parsley.
Helen at the Lazy Gastronome

Thank you so much for helping celebrate the What’s for Dinner birthday!! Hope to see you on Sunday for our regular party!

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