Chicken Madeira – tender chicken breasts in a rich peppery Madeira sauce with mushrooms and served over mashed potatoes.
Since nobody really drinks much at my house, I have to cook or bake with all the alcohol we have. Even though we don’t drink much, I love to buy alcohol simply because I love the bottles. I know that’s probably the silliest reason you’ve ever heard, heck it’s the silliest reason I’ve ever heard, but it’s true. So here I am stuck with lots of wine and fancy alcohol bottles and nobody to really drink it all.
To be honest though, I will drink if I go out with friends for dinner, that’s about the only time I’d say I go wild with drinking, and by wild I mean about 2 or 3 drinks max. On occasion I enjoy drinking white wine, I’m not much of a red wine drinker. But I do love to cook with red wine, I just love the richness it gives to a dish. Just like this Madeira wine I used for this chicken here. Madeira wine, if you’re not familiar with it, is a fortified Portuguese wine made in the Madeira Islands. I used a dry Madeira wine here so if you don’t have it or can’t find it, you can use any dry red wine such as a Cabernet Sauvignon or a Pinot Noir.
This chicken Madeira is a favorite dish of mine, it encompasses everything I love about simple cooking, without skimping on flavor. I used cremini mushrooms because, well I love mushrooms for one, but I really love mushrooms in red wine, so much rich flavor. The mushrooms are cooked in the wine slowly for about 15 minutes, just until the sauce reduces and thickens a bit, giving the mushrooms that depth of flavor. I served this chicken dish over mashed potatoes, but any pasta would work just as well, there’s plenty of sauce in the dish.
Now on to more fun things, I made another video for you guys. A video on how to make this dish so you can see how simple it really is to put together. And while you’re waiting for the sauce to reduce, you don’t have to wait by the stove, go do your nails or something, read a newspaper, do people still do that? If you watch the video, you’ll notice that I do season at almost every step, and this dish is supposed to have quite a bit of pepper in it, making this sauce very rich and peppery. Hope you like this recipe and if you’ve tried it, I’d love to hear from you!
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
- 4 chicken breasts skinless and boneless, about 1 lb
- salt and pepper to taste
- 3 tbsp olive oil
- 1 lb cremini mushrooms cleaned and sliced
- 2 cloves garlic minced
- 2 cups Madeira wine or a dry red wine
- 1 cup chicken broth
- 1 tbsp all-purpose flour optional
- 2 tbsp butter
- 2 tbsp fresh parsley chopped
Season the chicken breasts generously with salt and pepper.
Heat 2 tbsp of the olive oil in a large skillet or a saucepan over medium-high heat. Add the chicken breasts to the skillet and cook for about 3 to 4 minutes per side until they get to get golden brown. More time may be needed depending on the thickness of your chicken breasts. Remove the chicken breasts from the skillet and set aside.
Add the remaining 1 tbsp of olive oil to the skillet and add the mushrooms. Season the mushrooms with salt and pepper then cook for about 8 minutes until the mushrooms start to brown. Stir occasionally.
Add the garlic, Madeira wine and chicken broth to the skillet and stir. Season with more salt and pepper as needed. Reduce heat and cook for another 15 minutes until the sauce thickens a bit and reduces. If you find that the sauce hasn't thickened enough, you can take about a ladle of the liquid from the pan and whisk it with a tbsp of flour, then pour it back into the saucepan and stir, the sauce should thicken almost instantly. Add the butter and stir, this will give the sauce a nice glossy color.
Add the chicken breasts back to the pan and cook for another 5 minutes.
Garnish with fresh parsley and serve over mashed potatoes.
Nutritional information does not include mashed potatoes.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.