Chicken Madeira Mushrooms Asparagus (Print Version)
Chicken, mushrooms, asparagus and cheese swim in savory madeira wine sauce. It’s cheesy, cozy and perfect for a main dish treat.
# Ingredients:
→ For the Vegetables and Cheese
01 -
100 g mozzarella, shredded
02 -
3 tablespoons plain flour
03 -
12 asparagus spears
04 -
3 garlic cloves, chopped up
05 -
225 g cremini or baby bella mushrooms, sliced up
06 -
2 tablespoons Parmesan, grated fresh
07 -
2 tablespoons unsalted butter
08 -
360 ml madeira wine
→ For the Chicken
09 -
2 large chicken breasts, no skin or bones
10 -
Salt and pepper to your liking
11 -
30 ml (about 1/4 cup) plain flour
12 -
15–30 ml olive oil
13 -
1 teaspoon garlic powder
→ For the Sauce
14 -
1/2 chicken bouillon cube
15 -
240 ml chicken stock
16 -
120 ml beef stock
17 -
2 teaspoons Worcestershire
18 -
1 tablespoon heavy cream (only if you want)
19 -
1/2 teaspoon onion powder
20 -
1/2 teaspoon dried mustard
# Steps:
01 -
Take off heat and dig in right away. Goes great with buttery mashed potatoes.
02 -
Pop the chicken pieces back in your pan, plop sauce on top, then stack your asparagus and mozzarella over that. Warm it on medium-low, and let the cheese turn gooey—usually 5 minutes. Or toss the pan in a hot (200°C) oven for about 4 minutes for a bubbly top.
03 -
Stir your sauce mix into the pan, just a bit at a time while mixing. Crank up the heat for a minute, then let it bubble gently for about 13 minutes so it thickens up and flavors really join together. Drop the heat, stir in all the Parmesan.
04 -
Shake in the flour and keep whisking so it smooths out. Give it a couple minutes while stirring nonstop.
05 -
Mix in mushrooms. Turn up the heat so it stays at an easy simmer. Let it reduce by half, which takes around 13 minutes.
06 -
Butter and garlic go in the pan (no flame, yet). Set the heat low, stir for about 2 minutes until things smell awesome. Next pour in the Madeira, scrape up anything stuck at the bottom.
07 -
Drop olive oil in a big pan on medium-high. Sear those chicken pieces for 4–5 minutes each side 'til they're nicely browned. Do a couple at a time if needed. Remove and leave them aside.
08 -
Dust both sides with salt and pepper, then dredge chicken in your garlic powder mixed with flour—make sure it's covered all over.
09 -
Carefully slice each chicken breast through the middle to make two thinner pieces. Put cling wrap on top and smack them with a tenderizer until they're about 1.25 cm thick. Dry off both sides with paper towels.
10 -
Cut off the tough ends from the asparagus and chop each spear in half. Toss into boiling water for just a few minutes till slightly soft but still crisp. Drain, rinse under cold water, and leave aside.
11 -
Grab your measuring cups for all the parts, and combine the stuff for the sauce in a big mug or bowl. Pull mozzarella out of the fridge early so it softens a bit.
# Notes:
01 -
Madeira brings a cool flavor, but if you don't have any go for dry marsala, vermouth, port, or even sherry. No booze? Use white grape juice, a splash of sherry vinegar, and a drop of vanilla.
02 -
If you want your cheese gooey and super tasty, always grate cheese fresh, don't buy the pre-shredded packs.
03 -
Try cremini or baby bella mushrooms—way better color and bite than white button ones, though those also work if that's what you got.
04 -
Let your sauce cook down and get thick so you end up with that deep, rich taste like you’d get eating out.
05 -
Stash extras in a sealed container. They'll be fine in the fridge for 3 days or pop in the freezer up to 3 months. Heat up gentle in the oven, covered, at 175°C for 20 to 25 minutes after thawing.