This chicken recipe has such complex flavor, it’s both rich and satisfying! Savory chicken, smothered with mushrooms, asparagus and a creamy Madeira wine sauce will leave you wanting more. Great served on top of white rice or mash potatoes. You must try this and it is great for a dinner party!


  • 1 lb. chicken breast (2 large, cut in half lenghtwise)
  • 1 lb. asparagus, blanched
  • 3/4 teaspoon salt, divided and pepper to taste
  • 3 tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • 16 oz. button or baby portobello mushrooms, thickly sliced
  • 1/2 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons fresh Italian parsley, chopped (more for garnish)
  • 1 1/2 cups Madeira wine
  • 1 1/2 cups beef broth or bone broth
  • 1/2 cup heavy whipping cream
  • 1 cup mozzarella cheese, shredded


(BLANCH ASPARAGUS) Snap off the ends of the asparagus where they naturally snap. Fill a medium pot with about 6 cups of water. Bring to a boil and add 1 Tbsp salt. Add asparagus and boil uncovered about 3 minutes. Take out of the boiling water and place in a ice water bath to stop the cooking process. Take out of the water bath and place on a plate and set aside. Heat the oven to broil.

Slice the chicken breast in half lengthwise and pound each cutlet between plastic wrap to about 1/4 inch thick. Season each side with salt and pepper. Set aside

Heat a large, oven-safe fry pan over medium/high heat. Add 2 tbsp butter and 1 tbsp olive oil. Add mushrooms and cook approx. 5 min. Stir in diced onion and cook 3 min. Add minced garlic and then season with 1/4 tsp. salt and 1/4 tsp. pepper. Add 2 Tbsp parsley. Cook another 2 minutes then remove mixture to a plate and set aside. Wipe the skillet clean with a paper towel.

Place the fry pan back on the stove at medium/high heat. Add 1 Tbsp butter and 1 Tbsp oil. When butter is foaming, add chicken breasts and cook 3-4 minuts per side. Remove chicken from pan to the same plate with the mushrooms.

In the same pan, add 1 1/2 cups Madeira and boil until reduced by half (5 minutes at fast boil). Scrape the bottom of the plan to deglaze. Add 1 1/2 cups beef or bone broth and boil for 10 minutes until it reduces by 2/3. Reduce heat to medium and add 1/2 cup heavy cream and simmer for 2 minutes. Taste, then add salt and pepper as needed.

Return chicken to the pan and turn to coat. Top with mushroom mixture and asparagus. Sprinkle with 1 cup of mozzarella over the top. Broil 3-4 minutes until the cheese is melted (keep a close eye to avoid burning). Remove from oven and serve along side white rice or mash potatoes. Garnish with fresh parsley.

Serves 4