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Chicken Madeira with Prosciutto and Asparagus
60% authentic · Italian-American
A creative twist on Chicken Madeira, incorporating crispy prosciutto and tender-crisp asparagus for added flavor and texture, finished with a lighter Madeira sauce.
Ingredients
- Chicken breasts4 boneless, skinless
- Prosciutto4 slices
- Asparagus1 bunch, trimmed
- Olive oil2 tablespoons
- Butter1 tablespoon
- Shallots1, minced
- Garlic1 clove, minced
- Madeira wine3/4 cup
- Chicken broth3/4 cup
- Lemon zestfor garnish
- Saltto taste
- Black pepperto taste
Steps
- 1
Season chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear chicken until golden brown and cooked through, about 5-7 minutes per side. Remove chicken and set aside.
- 2
In the same skillet, add prosciutto and cook until crispy. Remove prosciutto and set aside. Add asparagus to the skillet and sauté until tender-crisp, about 4-5 minutes. Remove asparagus and set aside.
- 3
Add remaining 1 tablespoon olive oil and butter to the skillet. Add shallots and cook until softened, about 2 minutes. Add garlic and cook for 30 seconds more.
- 4
Pour in Madeira wine and scrape up browned bits. Let it simmer and reduce by about one-third, about 4 minutes.
- 5
Add chicken broth and bring to a simmer. Cook until the sauce slightly thickens, about 5 minutes.
- 6
Return chicken to the skillet, spoon sauce over it. Top with crispy prosciutto.
- 7
Serve chicken with asparagus on the side. Garnish with lemon zest.
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