Golden Chicken Madeira
Golden Chicken Madeira features tender, pan-seared chicken breasts smothered in a rich, creamy Madeira wine sauce with sautéed mushrooms, creating a luxurious and comforting dish.
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Ingredients
- 1-1/2 pounds boneless skinless chicken breasts butterflied and pounded 1/2-inch thick
- 1/2 cup all-purpose flour
- 1 teaspoon Italian seasoning
- 1/4 cup plus 3 tablespoons avocado oil divided
- 3-4 cloves garlic minced
- Sliced yellow onion
- 1-1/2 cups Madeira wine
- 1/2 cup water + 1/2 tsp Better than Bouillon Chicken
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon dried thyme leaves
- 1 teaspoon dried parsley
- 1/2 teaspoon salt plus more to season chicken
- 1/2 teaspoon ground black pepper plus more to season chicken
- 2 tablespoons unsalted butter
Instructions
- Coat chicken: Combine flour and seasoning on a large plate. Dredge chicken breasts in mixture to coat.
- Cook chicken: Heat olive oil in skillet. Add chicken and cook until golden brown, about 4-5 minutes per side. Remove to plate and keep warm.
- Sauté onions: Add more olive oil to skillet. Sauté onions until softened, then add garlic. Cook until fragrant.
- Make sauce: Add Worcestershire sauce, Dijon mustard, honey, thyme, and parsley to skillet. Deglaze with Madeira wine and chicken stock, scraping browned bits. Simmer until sauce thickens, about 20 minutes. Stir in butter and season with salt and pepper.
- Add chicken back into pan and cover in sauce. Serve with mashed potatoes or pasta.
Servings: 4