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Succulent Madeira Chicken with Cheesy Topping and Steamed Asparagus

Delight your family or guests with this exquisite Madeira Chicken served with steamed asparagus. Tender chicken breasts are bathed under a rich, creamy mushroom sauce, topped with molten mozzarella for a savory finish. It's a restaurant-quality dish right at home!
2
1 hr 5 min
TOTAL TIME
717
CALORIES
$7.19
PER SERVING
Succulent Madeira Chicken with Cheesy Topping and Steamed Asparagus
Ingredients
14 INGREDIENTS
4 SERVINGS
Beef Broth
1 cup beef broth
Shredded Mozzarella Cheese
1 cup shredded mozzarella cheese
Garlic Powder
1/2 tsp garlic powder
Cooking Spray
cooking spray
Fresh Parsley
1 tbsp fresh parsley
finely chopped
Salt
salt
to taste
Madeira Wine
2 cups madeira wine
Chicken Breasts
4 whole chicken breasts
regular cut
Cornstarch
1 1/2 tbsp cornstarch
dissolved in 2 tablespoons cold water
Asparagus Stalks
1 lb asparagus stalks
washed and trimmed
Onion Powder
1/2 tsp onion powder
Mushrooms
8 oz mushrooms
sliced and cleaned
Olive Oil
1 tbsp olive oil
Unsalted Butter
2 tbsp unsalted butter
Directions
12 STEPS
30 min
PREP TIME
35 min
COOK TIME
1 hr 5 min
TOTAL TIME
1
Preheat your oven to broil. Heat the olive oil in a large pan over medium-high heat.
2
Season the chicken breasts on all sides with salt, garlic powder, and onion powder.
3
Sauté the chicken in the pan for about 5-7 minutes on each side until golden brown and cooked through. Transfer the cooked chicken to a plate and cover to keep it warm.
4
Add the sliced mushrooms in the same pan and season with salt. Sauté until they are softened, approximately 4-5 minutes.
5
Pour the Madeira wine and beef broth into the pan and bring to a simmer, allowing it to reduce by half, about 7-9 minutes.
6
Stir in the cornstarch mixture and whisk until the sauce is smooth. Bring it to a boil and cook for 1 minute, or until it thickens.
7
Blend in the unsalted butter until it is fully incorporated into the sauce.
8
In a separate pot, steam the asparagus until just tender, about 3-4 minutes.
9
Place the cooked chicken breasts and steamed asparagus on a sheet pan coated with cooking spray
10
Sprinkle the shredded mozzarella cheese over the chicken breasts.
11
Broil for 3-4 minutes or until the cheese has melted and begins to bubble and brown slightly.
12
Serve the chicken and asparagus on individual plates, topped with the creamy mushroom sauce and garnished with finely chopped parsley.
Health Info
Macros
28g
CARBS
31g
FAT
48g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
Contains these allergens
MILK