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How to Make Chicken Madeira - A Step-by-Step Guide

Chicken Madeira is a delicious and indulgent dish that combines tender chicken breast with a rich and flavorful Madeira wine sauce. This elegant and restaurant-worthy dish is perfect for a special occasion or a cozy family dinner. The combination of savory and sweet flavors in the sauce adds a layer of complexity to the dish, making it a standout favorite among those who try it.

The star of this dish is the Madeira wine, a fortified wine that hails from the Portuguese island of Madeir...

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Ingredients

  • 3 pounds chicken tenders
  • ½ cup flour
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon paprika
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 2 (8 ounce) packages white mushrooms, sliced
  • ⅓ cup chopped shallots
  • 3 cloves garlic, minced
  • 2 ½ cups water
  • 2 ½ teaspoons roasted beef base (such as Better then Bouillon®)
  • 2 ½ cups Madeira wine
  • ½ tablespoon cornstarch
  • 1 tablespoon water
  • 2 tablespoons chopped fresh parsley (Optional)

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr
  • Servings: 10
  • Yield: 10 servings

  • Place chicken tenders between 2 pieces of plastic wrap and pound with a meat tenderizer to flatten slightly.
  • Mix together the flour, salt, pepper, and paprika in a shallow bowl. Coat chicken pieces in flour mixture and set aside on a sheet pan until all pieces have been coated.
  • Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat. Place half of the chicken in the pan and cook until browned, about 5 minutes per side. Remove chicken to a sheet pan. Heat the remaining butter and oil in the pan, and repeat with the remaining chicken pieces. Set chicken aside.
  • Combine mushrooms and shallots in the same skillet and cook until the mushrooms release their juices, about 5 minutes. Add garlic and cook for 1 more minute. Transfer mixture to a bowl and set aside.
  • Bring 2 1/2 cups water to a boil in the same skillet and whisk in beef base until dissolved. Add Madeira wine, bring to a boil, and cook until mixture has reduced by about 1/3. Return mushrooms, shallots, and garlic to the skillet and let simmer.
  • Mix cornstarch and cold water together in a small bowl. Add to the skillet and boil until sauce thickens slightly, at least 1 minute.
  • Return chicken to skillet, reduce heat to low, and cook until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes more. Remove from heat, sprinkle with parsley, and serve.

    • Nutrition

    393 cal.

    • Total Fat: 15g
    • Saturated Fat: 5g
    • Cholesterol: 95mg
    • Sodium: 348mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 1g
    • Total Sugars: 6g
    • Protein: 33g
    • Vitamin C: 3mg
    • Calcium: 30mg
    • Iron: 2mg
    • Potassium: 485mg

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