Chicken Madeira

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Are you craving a restaurant-quality meal without leaving home? Try making Chicken Madeira! This tasty dish features tender chicken, mushrooms, and asparagus in a rich wine sauce. You can create this Cheesecake Factory favorite in your own kitchen in about 50 minutes.

The recipe uses simple ingredients you can find at most grocery stores. You’ll need chicken breasts, mushrooms, asparagus, cheese, and Madeira wine. The sauce brings it all together with beef stock, garlic, and cream. It’s perfect for a special dinner or when you want to impress guests.

Exact Ingredients List

This list breaks down all the items you’ll need to make Chicken Madeira at home. It’s split into two parts – one for the chicken and another for the sauce. Each section has the exact amounts you’ll need for 4 servings.

For The Chicken

Here’s what you’ll need for the chicken part of the dish:

• 1 pound boneless, skinless chicken breasts (2 large or 4 small)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 8 ounces fresh white button or cremini mushrooms, sliced
• 1 pound asparagus, ends trimmed
• 1 cup mozzarella cheese, shredded or sliced

Remember to have extra salt and pepper on hand for seasoning to taste.

For The Sauce

Now, let’s look at what you need for the tasty Madeira sauce:

• 2 cups Madeira wine (sweet Madeira if you can find it)
• 1 1/2 cups low-sodium beef stock
• 2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
• 2 tablespoons finely diced onion
• 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
• 1/4 to 1/2 cup heavy cream (optional, for a creamier sauce)

The cornstarch and cream are optional, but they can really boost the texture of your sauce. Try it both ways to see which you like best!

Instructions

Start by preparing the chicken. Cut each breast in half lengthwise. Put the pieces between plastic wrap and pound them to 1/4-inch thick. This helps them cook evenly. Sprinkle salt and pepper on both sides.

Heat your skillet over medium-high. Add olive oil and 1 tablespoon of butter. Once hot, cook the chicken for 3-4 minutes per side until golden. You might need to do this in batches. Set the cooked chicken aside on a plate.

Now for the tasty mushroom mix. Lower the heat to medium and add the rest of the butter. Toss in your sliced mushrooms and diced onion. Let them cook for about 5-6 minutes, stirring now and then. They’ll get soft and brown. Add garlic at the end and cook for one more minute.

Time for the star of the show – the Madeira sauce! Pour the wine into the skillet. It’ll sizzle and help loosen any stuck bits. That’s flavor gold! Add the beef stock and bring it to a gentle boil. If you like your sauce thicker, stir in the cornstarch mix.

Turn down the heat and let the sauce bubble gently for 8-10 minutes. It’ll reduce and get thicker. Want it extra creamy? Stir in some heavy cream and let it simmer for 2 more minutes. Taste and add salt and pepper if needed.

While your sauce simmers, quickly cook the asparagus. Blanch or steam it for 2-4 minutes until it’s bright green and a bit tender. Set it aside.

Put the chicken back in the skillet. Lay the asparagus on top. Sprinkle cheese over each piece of chicken. Cover the skillet or pop it under the broiler for 2-3 minutes to melt the cheese.

Spoon extra sauce over everything and serve right away. It’s great with mashed potatoes or crusty bread to soak up all that yummy sauce. Enjoy your homemade Chicken Madeira!

Possible Substitutes List

Can’t find all the ingredients? No worries! Here are some swaps you can try:

• Chicken: Use turkey cutlets or thin pork chops instead.
• Madeira wine: Try marsala wine or a mix of white wine and brandy.
• Beef stock: Chicken or vegetable stock work too.
• Mushrooms: Any type will do – shiitake, oyster, or portobello are tasty options.
• Asparagus: Swap for green beans, broccoli, or zucchini.
• Mozzarella: Try provolone or fontina cheese.

For the sauce:

• Heavy cream: Use half-and-half or whole milk for a lighter version.
• Garlic cloves: Garlic powder is a quick fix (1/4 tsp = 1 clove).
• Onion: Shallots or green onions can step in.

Don’t have cornstarch? Use flour to thicken the sauce. Mix 2 tbsp flour with a bit of cold water before adding to the pan.

Remember, these swaps may change the taste a bit, but your dish will still be yummy!

How To Make It Diabetes-Friendly

To make this Chicken Madeira recipe more suitable for people with diabetes, you can try a few simple swaps. Start by using less oil and butter when cooking the chicken and mushrooms. This cuts down on fat and calories.

Choose low-sodium beef stock to reduce salt intake. You can also skip the added salt or use a salt-free seasoning blend instead.

For the sauce, use dry Madeira wine instead of sweet. This lowers the sugar content. You might also want to use less wine overall and add more low-sodium stock to make up the difference.

Consider these other tweaks:

• Skip the heavy cream or use a smaller amount
• Use reduced-fat mozzarella cheese
• Serve smaller portions of chicken (3-4 oz per person)
• Add extra non-starchy veggies like zucchini or bell peppers

Remember to measure your ingredients carefully. This helps you keep track of carbs and calories. You can also use a food scale to weigh your chicken portions.

Pair your Chicken Madeira with a big side salad or extra steamed veggies. This adds fiber and nutrients without many extra carbs. By making these changes, you can enjoy a tasty meal while keeping your blood sugar in check.

Tips, Tricks & Storing

To get the best results, pound your chicken breasts evenly. This helps them cook at the same rate and stay juicy. Use a meat mallet or a rolling pin wrapped in plastic wrap.

For extra flavor, marinate the chicken in Madeira wine for 30 minutes before cooking. This adds depth to the dish and tenderizes the meat.

Choose a good quality Madeira wine. It’s the star of the sauce, so pick one you’d enjoy drinking. A sweet Madeira works best for this recipe.

Don’t overcook your asparagus. It should be bright green and still have a slight crunch. You can blanch it in boiling water or steam it for 2-4 minutes.

To store leftovers, let the dish cool completely. Put it in an airtight container and keep it in the fridge for up to 3 days. The sauce might separate a bit, but it’ll come back together when reheated.

For freezing, store the chicken, vegetables, and sauce separately. They’ll keep for up to 4 months. Thaw in the fridge overnight before reheating.

To reheat, warm everything in a skillet over medium heat. Add a splash of water or broth if the sauce is too thick. Heat until the chicken reaches 165°F (74°C) internally.