Delicious Chicken Madeira Mushrooms (Print Version)
# Ingredients:
→ For the Sauce
01 -
0.5 teaspoon mustard powder
02 -
0.5 chicken bouillon cube
03 -
1 tablespoon heavy cream (if you want)
04 -
0.5 teaspoon onion powder
05 -
2 teaspoons Worcestershire sauce
06 -
120 ml beef broth
07 -
240 ml chicken broth
→ For the Chicken
08 -
Salt and black pepper, your call
09 -
1 teaspoon garlic powder
10 -
2 large boneless skinless chicken breasts
11 -
30 ml (0.25 cup) plain flour
12 -
15–30 ml olive oil
→ For the Vegetables and Cheese
13 -
100 g shredded mozzarella cheese
14 -
3 tablespoons plain flour
15 -
12 asparagus spears
16 -
2 tablespoons unsalted butter
17 -
2 tablespoons grated Parmesan cheese
18 -
225 g cremini or baby bella mushrooms, sliced
19 -
360 ml madeira wine
20 -
3 garlic cloves, minced
# Instructions:
01 -
Let the mozzarella sit on the counter so it's not cold. Get everything measured and toss all your sauce things into a big jug.
02 -
Chop off the tough ends, break the spears in half, then dunk them in boiling water for 3 or 4 minutes. When they’re bright and just soft, pour out the hot water and rinse with cold. Set the greens aside.
03 -
Lay a chicken breast flat, then slice it sideways so you get two thinner pieces. Throw some plastic wrap on top and bash it until each bit is just over a centimeter thick. Dry off with some paper towel.
04 -
Sprinkle both sides with salt and pepper. Mix your garlic powder with the flour. Cover chicken with the flour mix, pressing it down so it sticks.
05 -
In a skillet, heat up some olive oil over a medium-high flame. Drop in a couple pieces of chicken at a time and cook about 4–5 minutes on each side so they get a nice brown color. Move them off to a plate.
06 -
Turn the heat off. Throw in butter and garlic, and turn it back on to medium. Stir for about two minutes. Pour in your madeira and scrape up the good browned stuff at the bottom.
07 -
Add your mushroom slices. Crank up the heat a bit so it’s gently bubbling. Let them bubble away until they shrink and the liquid reduces by half, should take about 13 minutes.
08 -
Little by little, shake in the flour. Whisk it in constantly. Keep stirring for about two minutes.
09 -
Slowly pour in your jug of sauce, stirring the whole time. Turn up the heat so it boils, then drop it to a simmer. Let it go for 13 minutes, uncovered, so it thickens and tastes rich. Turn it down and toss in the Parmesan.
10 -
Tuck the chicken back in the pan, pour the sauce over, then lay asparagus on top and shower mozzarella. Gently heat for about 5 minutes until the cheese is gooey, or pop the skillet in a 200°C oven for 4 minutes if you want the cheese browned.
11 -
Take off the heat and eat it while it's hot. Pile some on mashed potatoes if you want.
# Notes:
01 -
Madeira gives you that classic taste, but if it’s not around, swap with dry marsala, vermouth, port, or sherry. Skipping booze? Try a combo of white grape juice, sherry vinegar, and a splash of vanilla.
02 -
Shred your cheese fresh (from a block, not the bagged stuff) if you want it to melt smooth and taste best.
03 -
Go for cremini or baby bella mushrooms if you want good color and texture. If you don't have those, white mushrooms will still work.
04 -
Let the sauce bubble long enough to thicken and get that bold flavor — that's the real secret here.
05 -
Put leftovers in a tight container and stash in the fridge for up to three days, or freeze for three months. To warm up, cover and heat in the oven at 175°C for around 20–25 minutes.