This easy chicken dinner 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.
Cuisine: American, Italian
Keyword: BAked Chicken Breast, chicken madeira
1lbChicken Breast Tenderloins
16ozsliced cremini mushrooms
2garlic cloves minced
1cupMadeira Wineor other sweet white wine like Marsala
1 1/2cupslow sodium beef stock
1/2cupheavy creamor half and half
1cupmozzarella cheese shredded
2Tbspfresh parsley finely chopped
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.
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.