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Chicken Madeira

Chicken Madeira

4 boneless skinless chicken breasts
Kosher salt/black & red pepper/garlic powder
Olive oil
1 (8-oz.) carton fresh sliced mushrooms
3 c. Madeira wine
2 c. beef broth
4-6 sprigs fresh thyme

  1. Season each chicken piece.
  2. Heat olive oil in large skillet over medium heat.
  3. Cook chicken until browned on all sides. Transfer to plate and cover with foil.
  4. In same skillet add about 2 T. oil. Over medium heat, saute mushrooms until soft.
  5. Add wine and cook another minute.
  6. Add broth and 2 sprigs of thyme.
  7. Bring sauce to a simmer and let reduce by ¾, about 15 minutes.
  8. Sauce should be thickened and turned a rich dark color.
  9. Just as sauce is almost done, taste for seasoning and add chicken a back to pan.
  10. Finish cooking, another 5-8 minutes.
  11. Taste for seasoning again.
  12. Serve chicken with mushrooms, sauce and garnish with additional sprigs of thyme.
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