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Chicken Madeira Recipe

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Chicken Madeira image


This recipe for Chicken Madeira, by , is from The Scott Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Johana Scott


4 boneless skinless chicken breasts trimmed (5 ounces)
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
4 tablespoons butter divided
2 cups white mushrooms sliced thinly
2 cups madeira wine
2 cups beef broth
1/2 pound asparagus trimmed
4 ounces mozzarella cheese
Parmesan cheese shaved for garnish

Put the chicken between two pieces of saran wrap and lightly flatten using a rolling pin or heavy pot or flat mallet (don't use a spiked side).
Season with salt and pepper.
Heat two tablespoons of butter in your skillet (that has a lid) on medium-high heat.
Cook the chicken on medium heat for 4-5 minutes on each side, until slightly browned and just cooked through.

Remove the chicken, add in 2 more tablespoons of butter and add the mushrooms.
Cook on medium-high heat for 1-2 minutes before stirring, cook an additional 1-2 minutes.

Remove the mushrooms and put with the chicken on another plate.
Add in the Madeira wine and beef broth.
Bring to a boil, reduce to a simmer and cook for 10-12 minutes.

While sauce is reducing boil your asparagus for 3-5 minutes in another pot or microwave on a plate in a single layer with a wet paper towel on top for 4-5 minutes.

Add the chicken back into the pan, top with mushrooms and asparagus.
Cook an additional 1-2 minutes, cover the chicken with Mozzarella cheese and mushrooms.

Cover the pan and let cook for 2-3 minutes or until cheese is melted.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 minutes




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