Chicken Madeira

Chicken tenders are smothered in a rich mushroom sauce that gets its depth of flavor from beef broth and Madeira wine.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 393 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon water
• 4 tablespoons butter
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 4 tablespoons olive oil
• 3 pounds chicken tenders
• 2 (8 ounce) packages white mushrooms, sliced
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon paprika
• 2.5 cups water
• 0.5 cup flour
• 0.5 tablespoon cornstarch
• 0.33333334326744 cup chopped shallots
• 2.5 teaspoons roasted beef base (such as Better then Bouillon®)
• 2.5 cups Madeira wine

Recipe Instructions

Step 1

Place chicken tenders between 2 pieces of plastic wrap and pound with a meat tenderizer to flatten slightly.

Step 2

Mix together the flour, salt, pepper, and paprika in a shallow bowl. Coat chicken pieces in flour mixture and set aside on a sheet pan until all pieces have been coated.

Step 3

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

Step 4

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

Step 5

Bring 2 1/2 cups water to a boil in the same skillet and whisk in beef base until dissolved. Add Madeira wine, bring to a boil, and cook until mixture has reduced by about 1/3. Return mushrooms, shallots, and garlic to the skillet and let simmer.

Step 6

Mix cornstarch and cold water together in a small bowl. Add to the skillet and boil until sauce thickens slightly, at least 1 minute.

Step 7

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