Chicken Madeira
Juicy chicken cutlets are pan-seared and nestled in a rich, savory Madeira wine sauce with buttery mushrooms, tender asparagus, and gooey melted mozzarella. A Cheesecake Factory-inspired dinner that’s easy enough for a weeknight—but fancy enough for guests!
Ingredients
- 1 lb chicken breasts 2 large
- 1 lb asparagus blanched*
- ¾ tsp sea salt divided
- Black pepper to taste
- 3 Tbsp unsalted butter divided
- 2 Tbsp olive oil divided
- 16 oz button mushrooms sliced
- 1 small or ½ medium yellow onion diced
- 2 large garlic cloves minced
- 2 Tbsp fresh parsley chopped (plus more to garnish)
- 1½ cups Madeira wine sweet white wine*
- 1½ cups low sodium beef broth
- ½ cup whipping cream
- 1 cup mozzarella cheese shredded
Instructions
- Pound and season chicken. Dredge in flour.
- Sear chicken in oil until golden, then set aside.
- Blanch asparagus briefly, then cool and set aside.
- Sauté mushrooms in butter until browned. Add garlic.
- Pour in wine and broth. Simmer to reduce and thicken.
- See full steps with tips & photos → https://mischacrossing.com/chicken-madeira/
Notes
Wine Tip: Can’t find Madeira? Substitute dry sherry or Marsala wine.
Cheese Swap: Provolone or Fontina also melt beautifully.
Make Ahead: Prep the sauce and chicken ahead, then reheat and top with cheese before serving.