Go Back

Madeira Chicken with Mushrooms and Asparagus

A quick and delicious dish featuring tender chicken, earthy mushrooms, and vibrant asparagus, perfect for busy weeknights.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Use chicken thighs for a juicier option.
  • 2 tablespoons olive oil For searing the chicken.
  • 8 ounces sliced mushrooms Cremini or button mushrooms work well.
  • 2 cups asparagus Trimmed and cut into 2-inch pieces.
  • 1 cup Madeira wine Can substitute with a dry white wine.
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped For garnish.
Seasoning
  • to taste salt
  • to taste pepper

Method
 

Preparation
  1. Season the chicken breasts generously with salt and pepper.
  2. In a large skillet, heat the olive oil over medium-high heat.
  3. Sear the chicken breasts for about 5-6 minutes on each side, or until golden brown.
  4. Transfer the chicken to a plate and cover with foil to keep warm.
Cooking
  1. In the same skillet, add sliced mushrooms and asparagus. Cook for about 3-4 minutes until tender.
  2. Add the Madeira wine to the pan and scrape the brown bits from the skillet.
  3. Let the mixture simmer for 5-7 minutes until reduced by half.
  4. Return the chicken to the skillet and spoon sauce over it. Cook for another 2-3 minutes.
Serving
  1. Plate the dish and sprinkle with fresh parsley before serving.

Notes

This dish is excellent as leftovers and can be stored in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to maintain moisture.