Chicken Madeira Recipe

Prepare chicken

Pat chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even thickness about 1/2 inch so they cook evenly. Season both sides with 1.5 tsp kosher salt and 1 tsp black pepper.

Dredge

Place 1/2 cup flour on a shallow plate. Lightly dredge each seasoned breast in flour, shaking off excess. Reserve any remaining flour for the pan if needed.

Sear

Heat a large skillet (preferably oven-safe) over medium-high heat. Add 2 tbs olive oil and 1 tbs unsalted butter. When butter foams and oil is shimmering, add chicken breasts (do not crowd; cook in two batches if necessary). Sear 3-4 minutes per side until golden brown and an instant-read thermometer reads ~155°F (they will finish in the sauce). Transfer seared chicken to a plate and tent with foil.

Cook mushrooms

Reduce heat to medium. In the same skillet, add the remaining 1 tbs butter. Add the 12 oz sliced mushrooms and a pinch of salt. Cook, stirring occasionally, until mushrooms release their moisture and begin to brown, about 6-8 minutes.

Aromatics

Add the 2 finely chopped shallots to the mushrooms and cook 2-3 minutes until softened. Stir in 2 minced garlic cloves and cook 30-45 seconds until fragrant; do not let garlic brown.

Deglaze with Madeira

Pour in 1 cup Madeira wine and use a wooden spoon to scrape any browned bits from the bottom of the pan. Increase heat to medium-high and simmer until the wine is reduced by about half, roughly 4-6 minutes.

Build the sauce

Add 1 cup chicken stock, 1 tsp Dijon mustard, and 1 tbs fresh thyme leaves. Bring to a gentle simmer and reduce slightly for 3-4 minutes. Stir in 1/2 cup heavy cream and simmer 1-2 minutes to combine.

Thicken and season

In a small bowl mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Whisk the slurry into the simmering sauce to thicken; simmer 1 minute. Taste and adjust seasoning with 1/2 tsp salt and 1/4 tsp black pepper.

Finish with chicken

Return the seared chicken and any accumulated juices to the skillet, nestling into the sauce. Spoon sauce over the breasts. Simmer gently for 4-6 minutes until chicken reaches 165°F and sauce is glossy. If using an oven-safe skillet and chicken is very thick, transfer skillet to a preheated 375°F oven for 6-8 minutes to finish cooking.

Transfer chicken to plates or a serving platter and spoon mushrooms and Madeira sauce over the top. Sprinkle with 2 tbs chopped fresh parsley and 2 tbs grated Parmesan if desired. Serve immediately.

Suggested accompaniments: mashed potatoes, buttered egg noodles, or roasted vegetables to soak up the sauce.