Madeira Chicken with Mushrooms

Name: Madeira Chicken with Mushrooms
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 10 servings
Cuisine: American
Ingredients: 0.5 cup All-Purpose Flour; 2.5 tsp Beef Bouillon; 0.5 tsp Black Pepper; 3 lb Chicken Tenderloin; 0.5 tbsp Cornstarch; 2 tbsp Fresh Parsley; 3 whole Minced Garlic; 4 tbsp Olive Oil; 0.25 tsp Paprika; 1 tsp Salt; 0.33 cup Shallot; 16 oz Sliced Mushrooms; 4 tbsp Unsalted Butter; 2.5 cups Water; 2.5 cups Wine

Dinner 🍽️Lunch 🥪 American High-Protein 💪

Madeira Chicken with Mushrooms features juicy chicken cutlets nestled in a rich, velvety Madeira wine sauce loaded with sautéed mushrooms and a touch of roasted beef base for depth. The flavors are warmly savory with gentle sweetness from the wine and a buttery finish. It’s an elegant dinner perfect for weeknights or casual entertaining when you want steakhouse-style comfort at home.

Prep15 mins
Cook45 mins
Serves10
DifficultyMedium

1

Place the chicken tenders between two sheets of plastic wrap and lightly pound them with a meat tenderizer to flatten slightly.
2

In a shallow bowl, mix the flour, salt, pepper, and paprika. Dredge the chicken pieces in the flour mixture and set them on a sheet pan until all pieces are coated.
3

Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Add half of the chicken and cook until browned, about 5 minutes per side. Transfer the chicken to a sheet pan. Add the remaining butter and oil to the pan and repeat with the remaining chicken pieces. Set the chicken aside.
4

In the same skillet, add the mushrooms and shallots and cook until the mushrooms release their juices, about 5 minutes. Stir in the garlic and cook for 1 more minute. Transfer the mixture to a bowl and set aside.
5

In the same skillet, bring 2 1/2 cups water to a boil and whisk in the beef base until dissolved. Stir in the Madeira wine, return to a boil, and cook until reduced by about one-third. Return the mushrooms, shallots, and garlic to the skillet and let it simmer.
6

Stir together the cornstarch and cold water in a small bowl. Pour into the skillet and boil until the sauce thickens slightly, at least 1 minute.
7

Return the chicken to the skillet, lower the heat to low, and cook until the chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes more. Remove from the heat, sprinkle with parsley, and serve.