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Chicken Madeira a'la Natasha

Here's how you make Chicken Madeira a'la Natasha
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  • Servings: 4
  • Prep: 20m
  • Cook: 40m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 pound boneless skinless chicken breasts (two large breasts)
  • 1 pound asparagus, blanched (blanching process included direction)
  • 3/4 teaspoon sea salt, divided
  • Freshly ground black pepper, to taste
  • 3 tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • 16 ounces mushrooms, thickly sliced (button)
  • 1 onion finely diced (small yellow onion)
  • 2 large garlic cloves, minced
  • 2 tablespoons parsley, finely chopped (fresh, plus to garnish)
  • 1 1/2 cups Madeira Wine (Madeira wine is a sweet Portuguese wine. Please refer to Note)
  • 1 1/2 cups low-sodium beef stock (or broth)
  • 1/2 cup heavy whipping cream (heavy or regular)
  • 8 to 10 ounces mozzarella cheese (shredded, 1 cup)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: To Blanch Asparagus: Remove fibrous stems from asparagus by snapping them off (can also cut a bit off the bottom and peel the bottom portion with a vegetable peeler). Fill a medium pot with 6 cups water, bring to a boil and add 1 Tbsp salt. Add asparagus and boil uncovered until crisp tender and bright green (2-3 minutes then remove immediately from hot water and set aside).

  • Step 2: Place a large heavy (oven-safe) pan over medium/high heat and melt in 2 tablespoons butter and 1 tablespoon of oil. Add mushrooms and cook for 5 minutes until soft. Stir in diced onion and cook for 3 minutes. Add minced garlic cloves then season with 1/4 tsp salt and 1/4 tsp black pepper and 2 tablespoons fresh parsley. Cook another 2 minutes then remove mixture to a plate and wipe skillet clean with wet paper towel.

  • Step 3: Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4″ thick. Season chicken breasts all over with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place same pan over medium/high heat and add 1 tablespoon butter and 1 tablespoon oil. When butter is finished foaming, add chicken breasts and saute 3 to 4 minutes per side or until golden brown and cooked through. Remove chicken from pan to the same plate as mushrooms.

  • Step 4: In the same pan, add 1 1/2 cups Madeira and boil until reduced by half (about 5 minutes of vigorous boiling), scraping the bottom of the pan to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup liquid remains or about 1/4 of it’s original volume (about 10 minutes). Reduce heat to medium, add 1/2 cup cream and simmer until sauce thickens (about 2 minutes). Season sauce with salt and pepper to taste and turn off the heat.

  • Step 5: Return chicken to the pan, turning it to coat in the sauce. Top with mushrooms, asparagus and sprinkle 1 cup of mozzarella cheese over the top. Broil 3-4 minutes or until cheese is melted (Keep a very close EYE when in the broiler. It can overcook fast). Remove from oven, garnish with fresh parsley.

  • NOTE: Please use Madeira wine, though Marsala is also a sweet wine, they're not the same. Using Marsala will make it taste like Marsala chicken and not Madeira Chicken, unless you absolutely can't find it, then do what you must. It's a free country...Lol

We hope you enjoy this recipe!

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