Chicken Madeira Recipe

Cheesecake Factory Chicken Madeira in a skillet with asparagus.

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This easy Chicken Madeira is an upgrade from the usual chicken dinner....fast, easy and a hit with the whole family. Tender chicken swimming in a creamy Madeira wine sauce with mushrooms is on the table in just 30 minutes.

Prep Time10

Cook Time20

Total Time35

Course: Dinner

Cuisine: American, Italian

Servings:

Calories: 525kcal

Author: Kellie

Cost: $10

Equipment

skillet

Ingredients

1 lb Chicken Breast Tenderloins
2 tbsp butter
1 tablespoon olive oil
16 oz sliced cremini mushrooms
1 cup diced onion
2 garlic cloves minced
1 cup Madeira Wine or other sweet white wine like Marsala
1 1/2 cups low sodium beef stock
1/2 cup heavy cream or half and half
2 tbsp italian seasoning
1 lb asparagus trimmed
1 cup mozzarella cheese shredded
2 Tbsp fresh parsley finely chopped

Instructions

Season the chicken with salt and pepper on both sides.
Heat the butter and olive oil in a large skillet over medium heat.
Add the chicken to the pan and sauté until golden. Flip and cook on the opposite side.
Transfer the chicken to a platter and keep warm.
Add the mushrooms and onions to the pan. Cook until golden brown and slightly softened.
Stir in the garlic and cook for 1 minute longer.
Add the wine to the pan and deglaze scrapping up the brown bits off the bottom of the pan. Let the wine reduce by 1/2.
Stir in the beef stock and bring to a boil. Turn the heat down to a simmer.
Pour the cream into the sauce with the italian seasoning and stir.
Return the chicken to the pan and top with the asparagus.
Transfer to the oven and bake the chicken for 10-15 minutes.
Sprinkle with cheese and cook for an additional 1-2 minutes.
Sprinkle with parsleyy and serve immediately over pasta or mashed potatoes.

Notes

Chicken Madeira is best enjoyed soon after cooking. Leftovers will keep for up to 2 days in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop until warm.

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