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Classic Chicken Madeira
Traditional dish · American
A rich and decadent dish featuring pan-seared chicken breasts topped with a savory mushroom and Madeira wine sauce, often finished with a touch of cream and served over rice or with mashed potatoes.
Ingredients
- Chicken breasts4 boneless, skinless
- All-purpose flour1/2 cup
- Olive oil2 tablespoons
- Butter2 tablespoons
- Mushrooms8 ounces, sliced
- Shallots2, minced
- Garlic2 cloves, minced
- Madeira wine1 cup
- Chicken broth1 cup
- Heavy cream1/4 cup
- Saltto taste
- Black pepperto taste
- Fresh parsleyfor garnish
Steps
- 1
Pound chicken breasts to an even thickness. Season with salt and pepper. Dredge chicken in flour, shaking off excess.
- 2
Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken until golden brown and cooked through, about 5-7 minutes per side. Remove chicken from skillet and set aside.
- 3
Add mushrooms to the skillet and cook until browned, about 5 minutes. Add shallots and garlic and cook until softened, about 2 minutes.
- 4
Pour in Madeira wine and scrape up any browned bits from the bottom of the skillet. Let it simmer and reduce by half, about 5 minutes.
- 5
Add chicken broth and bring to a simmer. Cook until the sauce has thickened slightly, about 5 minutes. Stir in heavy cream.
- 6
Return chicken to the skillet and spoon the sauce over it. Simmer for 2-3 minutes to heat through.
- 7
Garnish with fresh parsley and serve immediately.
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