Chicken and Mushroom in Madeira Sauce
Recipe Type: Main
With a rich and silky madeira sauce and earthy mushroom, this chicken is super flavorful and cozy. Perfect for a cold winter day.
  • 4 (4-6-ounce) boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large shallot
  • 8 ounces cremini mushrooms, sliced
  • 2 cups Madeira wine
  • 2 cups beef broth
  • ¼ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  1. Pound the chicken breasts flat so they are of even thickness. Season each side with the salt and black pepper.
  2. Over medium heat, add the olive oil to a large skillet. When hot, add the chicken. Cook for about 6 minutes on each side.
  3. Once browned and cooked through, remove to a plate.
  4. Add the butter to the same skillet. Reduce the heat just a bit. When the butter is melted, add the shallot and the mushrooms. Add the thyme, stir, and cook for just a few minutes.
  5. Add the wine to the skillet and increase the heat to high. Cook for a few minutes before adding the broth. Bring the mixture to a boil, then reduce the heat to a simmer.
  6. Simmer for about 15 minutes until the liquid reduces by about half. Add the chicken to the skillet and cook for 5-7 minutes.
  7. Serve warm and spoon the sauce and mushrooms over the chicken.
Recipe by Honest Cooking by Mercato Fabbrica at